A simply sublime dessert…

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