Whipped Rikotta + Grilled Peaches
Ellie Phoebe Brown
This recipe is so quick and simple and allows the peach flavour to be the hero of the plate. Enhanced only by the creamy, salty and sweet Rikotta.
This makes a delicious dessert to end a meal but I liked it so much I also made it for breakfast the following day!
To cook the peaches you can use a griddle pan, cook them over a BBQ, or use your oven grill. The whipped rikotta can be made ahead of time too, just keep it in the fridge until you're ready.
- 2 tbsp Rikotta
- 2 tbsp vegan yogurt - unflavoured or vanilla
- 1/2 tsp vanilla extract (omit if using vanilla yogurt)
- 1 tsp vegan honey or syrup
- 2 peaches, halved
- Almond flakes, toasted in a dry pan
- Vegan honey or syrup
To make the whipped rikotta add all the ingredients to a bowl and whisk until smooth.
Grill the peach halves, cut side down, for 3-4 minutes
Spoon over a generous dollop of the rikotta and top with the almonds and a drizzle of vegan honey
Eat straight away!