Ricotta Yogurt and Mint Dessert, ideal if consumed at the end of a meal, because mint is not only refreshing, but also a great digestive. It was already used by the Egyptians as a medicinal herb, thanks to its antiseptic, expectorant, calming, and disinfectant properties for the mouth. I prepare it not for these reasons, but because I love mint and I would put it everywhere. Moreover, an important thing not to underestimate is the simplicity and speed with which it is prepared, therefore suitable for everyone, even the less experienced in the kitchen, because the result will surely be excellent. A truly versatile cream because we can not only eat it with a spoon, but it is also amazing for filling all the types of desserts you prefer. As for the syrup doses, I recommend adding a little at a time because it will all depend on how sweet the one you purchase is. If you want to prepare it yourself in a natural way, then take a look at the Fresh Mint Syrup.
Do you like spoon desserts? Then don’t miss the next recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 7 oz ricotta
- 10.5 oz Greek-style yogurt
- 2 oz mint syrup
- 5 tbsps fresh mint leaves
- Half lemon juice
Tools
- 4 glasses or bowls
- Blender / Mixer
- strainer
- Container
- Plastic wrap
Preparation
Wash the mint leaves carefully and gently, place them in the blender with the juice of half a lemon, the mint syrup, and blend as finely as possible.
In a bowl, put the ricotta together with the yogurt and mix the two ingredients well. Finally, add the blended mint mixture.
Stir to incorporate it well and taste to ensure the amount of mint suits your taste. Also because the sweetness of the syrup varies from type to type. If necessary, add more, but a little at a time to avoid overdoing it. At this point, pour the mixture into a strainer placed over a cup or other, cover with plastic wrap, and refrigerate for about two hours.
After this time, remove the mixture from the refrigerator (if it is still a bit too liquid, let it drain for another hour or more), work it quickly without worrying about making it smooth, and distribute it into the bowls.
Serve our Ricotta Yogurt and Mint Dessert immediately, very cold but not before decorating it with fresh mint leaves and perhaps another drizzle of mint syrup.
Tips and Storage:
These types of desserts are usually made with fresh cream, but having a lactose intolerance, I use yogurt because it contains very little. From time to time, I indulge a little.
We can store the mint dessert for a few days, in the refrigerator, but inside an airtight container possibly made of glass or ceramic.
I have never tried to freeze it, but if I had to, I would probably eat it more like a semifreddo, not letting it thaw completely unless I wanted to use it for filling other desserts.
I have never tried to freeze it, but if I had to, I would probably eat it more like a semifreddo, not letting it thaw completely unless I wanted to use it for filling other desserts.
