Gluten-free white balls with a surprise

Crush the biscuits in a food processor or, if necessary, in a plastic bag wrapped in a tea towel using a rolling pin. Mix either in the food processor or in a bowl with a fork, together with the drained ricotta and the juice and zest from an organic lemon. Taste to see if it needs sweetening, then mix thoroughly with a fork again with the sugar.

Let the mixture rest in the refrigerator, wrapped in cling film, for at least 30 minutes.

Then form small flat cakes, into which you place one blueberry or frozen raspberry. Carefully "roll" them into balls and coat in shredded coconut. Place them back in the refrigerator for at least half an hour – ideally in a food container.