Ingredients:
Ricotta - 350 gms
Cointreau or other orange liqueur - 2-3 tbsp
Lemon rind - 2 tsp (grated)
Icing sugar - 2 tbsp
Double cream - 150 ml
Candied peel - 150 gms (finely chopped)
(orange, lemon and citron)
Plain chocolate - 50 gms (finely chopped)
Chocolate curls
Amaretti biscuits
Method:
Ricotta - 350 gms
Cointreau or other orange liqueur - 2-3 tbsp
Lemon rind - 2 tsp (grated)
Icing sugar - 2 tbsp
Double cream - 150 ml
Candied peel - 150 gms (finely chopped)
(orange, lemon and citron)
Plain chocolate - 50 gms (finely chopped)
Chocolate curls
Amaretti biscuits
Method:
- Using the back of a wooden spoon, push the ricotta through a fine sieve into large bowl.
- Add the liqueur, lemon rind and sugar and beat well until the mixture is light and smooth.
- Whip the cream in a large bowl until it forms soft peaks.
- Gently fold the cream into the ricotta mixture with the candied peel and chopped chocolate.
- Spoon the mixture into four glass serving dishes and chill until ready to serve.
- Decorate with chocolate curls and serve with amaretti biscuits.
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