Italian Almond Cream With Raspberry Triple Sec Sauce

• Ingredients for Almond Cream:
• 2 pounds Riccotta cheese
• 8 ounces confectioner's sugar
• 2 cups heavy cream
• 2 Tbsp real almond extract
• Ingredients for Raspberry Sauce:
• 20 ounces frozen raspberries (in syrup)
• 3 ounces Triple Sec

1. To make the cream:
2. Using food processor, blend 2 lbs. Ricotta, 8 oz. confectioner's sugar, 2 cups heavy cream, and 2 Tblsp. real almond extract, until smooth and thick.
3. Spoon into stemware, leaving enough room to add sauce over top. Refrigerate until ready to serve.
4. To make the sauce:
5. Using food processor, blend 20 ounces of thawed raspberries (packaged with syrup) with 2 ounces of Triple Sec.
6. Refrigerate sauce in bowl, until just before serving time.
7. To serve: Spoon some raspberry triple sec sauce on top of each Almond Cream. Add a sprinkling of sliced toasted almonds on top and garnish with a sprig of fresh mint.

ingredients, riccotta cheese, s sugar, heavy cream, almond extract, ingredients, frozen raspberries, sec

Taken from www.epicurious.com/recipes/member/views/italian-almond-cream-with-raspberry-triple-sec-sauce-1228971 (may not work)