Today I made Blueberry Marshmallows. It’s a dessert revisited with fruit and cheese, in this recipe I used ricotta and blueberries, but if you want you can replace the fruit with strawberries or even berries. It’s an easy dessert to make, and next time I’ll definitely have to double the dose because they disappeared in a flash.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 6/8
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Blueberry Marshmallows
- 1 1/4 cups ricotta
- 2/3 cup sugar
- 1/2 cup milk
- 2 cups blueberries
- 1 tbsp gelatin sheets
- 1 tsp vanilla extract (optional)
Tools for Blueberry Marshmallows
- Blender
- Spatula
- Baking Pan
Steps for Blueberry Marshmallows
This is a truly delicious, fresh, and light dessert. It can be made with any type of fruit, but with berries, blueberries, or strawberries, it’s really super. So, if you want to make it, choose the fruit you like best. Today I used blueberries.
The first thing to do is slightly heat the milk and dissolve the gelatin sheets. Stir until you get a lump-free mixture. Set aside.
In a bowl, pour the ricotta with the sugar, vanilla extract, and blueberries. Start blending everything with an immersion blender.
Now pour the milk where you dissolved the gelatin sheets and continue blending to mix everything well.
Line a baking pan with plastic wrap and pour the mixture inside. Place in the fridge for at least 4 hours; the mixture needs to harden, so check if it needs to stay in the fridge longer.
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When the dessert is nice and firm, turn it over onto a cutting board, remove the plastic wrap, and cut into squares. You can now roll them in powdered sugar or coconut flour, or like me, leave them natural and serve with a fruit on top.
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