A simply sublime dessert…

WhippedRicotta web version
October,27, 2015 9:17 am

Whipped Ricotta with Rum and Fresh Berry Compote

Ricotta Montata con Rum e Composta di Bacche

 This glorious marriage of flavours has been around for centuries in Italy. It soothes with its cuddle of creamy sweetened ricotta. Add crushed Amaretti and preserved cherries; our favourite are the amarena cherries made by Fabbri and sold in pretty blue and white patterned jars. If you can’t find those, raspberries and strawberries when in season are also a suitable companion.

 S e r v e s 6–12

350 g (12 oz) ricotta

150 g (5 oz) whipping

cream

80 g (3 oz/ 2/3 cup) icing

(confectioners’) sugar

50 ml (2 fl oz) dark rum

 

To serve (optional)

1 jar preserved cherries

or other soft fruit

handful of Amaretti

biscuits

 

METHOD: Put all of the ingredients into a bowl and whisk

together by hand or with a hand-held blender until smooth. Adjust

the sugar and rum to your taste. Serve chilled in either 6 wine

glasses or 12 shot glasses on its own or with a few cherries and

some crushed Amaretti biscuits.

To order signed copies of ‘Rome – Centuries in an Italian Kitchen’ see here.

Photography: Helen Cathcart

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