Ricotta and raspberry verrines

Ingredients

• 350g raspberries
• 200g pasteurised ricotta
• 30g powdered sugar
• 1 egg white
• Salt

Preparation

1. Carefully wash the raspberries and strain them on kitchen paper.
2. In a large bowl, whisk the sugar and ricotta.
3. In another container, add a pinch of salt to the egg white and whisk. Fold this in carefully with the ricotta.
4. In 4 verrines, alternate layers of ricotta and layers of raspberries.
5. Serve chilled.