CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
New, Two fat lad |
1 |
Servings |
INGREDIENTS
450 |
g |
Strawberries |
1 |
T |
Lemon juice |
1 |
T |
Caster sugar |
550 |
g |
Ricotta cheese, fresh |
150 |
|
Double cream |
3 |
T |
Campari |
4 |
T |
Icing sugar, 4 to 5 |
INSTRUCTIONS
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 breastshaped 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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