Makes 10 servings, 4 ounces each
Ingredients
For the Ricotta Custard:
10 ounces cream cheese, room temp
1 cup fresh ricotta
2 eggs
1 egg white
½ teaspoon vanilla extract
½ cup sugar
½ cup heavy cream

½ pint raspberries
2 white peaches
2 Tablespoons sugar
5 mint leaves, julienned

In a mixer with a whisk attachment cream the cream cheese till light, smooth and fluffy. Add the ricotta and continue mixing. Add the eggs and egg white gradually along with the vanilla extract and mix well. Lastly, mix in the sugar and the cream. Pour the batter into individual oven proof baking dishes and place them in a water bath. Bake at 250 degrees for 45 minutes till set but still has no color. Chill till ready to serve.