| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Two fat lad, New |
1 |
servings |
INGREDIENTS
| 450 |
g |
Strawberries |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Caster sugar |
| 550 |
g |
Ricotta cheese; fresh |
| 150 |
ml |
Double cream |
| 3 |
tb |
Campari |
| 4 |
tb |
Icing sugar; (4 to 5) |
INSTRUCTIONS
1 Set aside 16 small strawberries and cut the rest into small pieces. Put
in a bowl with the lemon juice and caster sugar and leave to soak for one
hour.
2 Push the ricotta through the smallest sieve of a mouli, add the cream and
Campari and mix well. Sieve the icing sugar into the mixture to taste, put
a third of the mix aside and mix the strawberries into the leftover
ricotta.
3 Prepare the pink desert plates and divide the mixture into 16 breast-
shaped moulds, two per plate. With a moistened spatula smooth ricotta over
the moulds and place a strawberry on top. You can make the moulds three
hours before and store in the fridge.
Converted by MC_Buster.
Recipe by: Two Fat Ladies
Converted by MM_Buster v2.0l.
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