PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
- 600 g ricotta
- 2 local cantaloupe melons from Quebec
- 2 oz white porto, or any sweet white dessert wine
- 200 g roasted almonds, roasted with skin removed
- Icing sugar
PREPARATION:
- Cut and clean melons, scoop into balls.
- In a hand blender add melon, wine, and ricotta, blend until smooth.
- Pour mixture into a dessert glass.
- Serve with roasted almonds and icing sugar on top.
- Optional: you may also serve with whipping cream or yogurt on top.
