Ricotta Pots with Blueberries!

Ricotta, savory or sweet has always been a favorite of mine. In this recipe ricotta has been transformed into an elegant, almost souffle like, dessert. What I love about this, is that you can change it up with different berries, nuts, and flavors all to your liking.
Just stick to the amounts specified, and be creative! Blueberries, raspberries, blackberries, as well as, pistachios, almonds, and hazelnuts all would go well.

The recipe serves four, using four, 8oz ramekins. Heres what you'll need!

4 Eggs Separated

1/2 Cup of Superfine Sugar

12 oz of Fresh Ricotta

1/4 Cup finely Chopped Pistachio Nuts

1 t. Grated Lemon Rind

2 Tbl. Lemon Juice

6 To 7 oz Fresh Blueberries

1. Preheat oven to 350F. Beat the egg yolks and sugar in a small bowl until pale and creamy.

Transfer to a large bowl and add the ricotta, pistachio nuts, lemon rind and juice and mix well.

2. In a separate bowl, whisk the egg whites into stiff peaks. Next, fold the whites into the ricotta

mixture, gently to keep the volume.

3. Lightly grease 4 individual, 1-cup ramekins. Divide the blueberries among them, then spoon

ricotta filling over the top. Place on a baking tray and bake 20-25 minutes, or until puffed

and lightly browned. Serve immediately, and dust with powdered sugar.

Buon Appetito!!