Ricotta cream:
180 grams ricotta
250 ml sweet cream for whipping
2 tablespoons sugar
1 tablespoon instant vanilla pudding
¼ teaspoon vanilla extract
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How to prepare:
Place all ingredients in a mixer and beat until creamy.
For blueberries:
¾ cup frozen or fresh blueberries
1 tablespoon demerara sugar or brown sugar
Zest from half a lemon
1 teaspoon lemon juice
How to prepare:
Place all ingredients in a small saucepan. Bring to a boil and set aside to cool.
For the crumble:
1¼ cup brown sugar
1 cup flour
40 grams cold butter, cut into cubes
¼ cup oatmeal
How to prepare:
Preheat oven to 170 degrees.
Mix all ingredients in a food processor or bowl until combined.
Bake for about 15 minutes until golden brown.
To assemble the dish:
Place the ricotta cream in a glass, top with the blueberry mixture, and top with the caramel.
