| 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.
A Message from our Provider:
“Need a new life? God accepts trade-ins”