This Crema di Ricotta (ricotta mousse) is a gorgeous Italian dessert and is super simple to whip up.
Ingredients
250g Ricotta
100ml double cream
2 tablespoons Rum or Marsala
4 tablespoons icing sugar
2 eggs
METHOD
BEAT together the eggs, icing sugar and ricotta.
ADD your rum and beat again.
BEAT the double cream in a separate bowl to soft peaks (do not overbeat)
FOLD your cream into the ricotta mix.
SERVE with poached pears or mixed berries and crumble topping of crushed amaretti biscuits soaked in a little rum.
Ingredients
250g Ricotta
100ml double cream
2 tablespoons Rum or Marsala
4 tablespoons icing sugar
2 eggs
