Spuma di ricotta alle pesche sciroppate (aufgeschlagene Ricotta mit Pfirsichen in Sirup)

Zutaten

• 100-125 g 1/4 lb ricotta cheese, well drained
• 2-3 heaping Tbs powdered sugar (or to taste)
• 2-3 Tbs mascarpone or Greek yogurt
• 250 ml/1 cup water
• 200 g/1 cup sugar
• 1 or 2 peaches (peeled and cut into wedges)
• Chopped almonds or walnuts
• Pine nuts

Zubereitung

1. 1

   Make the whipped ricotta: Whisk the ricotta and sugar together in the bowl until soft and creamy. Add the mascarpone or Greek yogurt and whisk again briefly, just until smooth. Place the fridge for a good hour to set, or until you're ready to serve.

2. 2

   Make the candied peaches: Simmer the water and sugar together in a saucepan until the sugar has completely melted and the liquid has formed a syrup. Add the peach wedges and lower the heat to a minimum. Let the peaches steep for 5 minutes or so, then turn off the heat entirely. Let the peaches come to room temperature.

3. 3

   Assemble and serve: When you are ready to serve, place a few good dollops of the whipped ricotta in each serving bowl. Place some peach wedges on top, along with a spoonful of their syrup if you like. To serve, sprinkle with some chopped almonds or walnuts, or some pine nuts.