November 10, 2016


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


  • 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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