This delicious recipe is an explosion of flavours: blueberries, strawberries, raspberries, coconut, ginger and coriander. And chocolate, of course. To be served warm or cold. This festive dessert is a guaranteed hit after every meal.

Ingredients

250 g of ricotta
100 g of Daskalidès Macondo 58% Cooking Chocolate
½ dl of soy cream
1 punnet of raspberries
1 punnet of blueberries
12 strawberries
80 g of sugar
4 tablespoons of grated coconut
1 teaspoon of finely chopped ginger
2 tablespoons of finely chopped coriander

Instructions

Put the finely chopped strawberries, the raspberries and blueberries in a glass or in a bowl. Heat the Daskalidès Cooking Chocolate with the soy cream and sugar, and add the finely chopped ginger.

Leave to cool and fold in the ricotta. Pour this mixture over the red fruits. Decorate with the grated coconut and coriander.

We found this recipe on the Zesta website