| 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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