A delicate dessert with an intense flavor: all the delicacy of ricotta combined with the aroma and unmistakable tang of mandarins
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INGREDIENTS |
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Roman ricotta |
200 |
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g |
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Sugar |
100 |
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g |
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Eggs |
2 |
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Liquid cream |
100 |
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g |
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Mandarin liqueur |
2 |
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tablespoons |
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Mixed candied fruit |
65 |
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g |
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PREPARATION |
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| 1. |
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Separate the yolks from the whites and put the latter into a bowl. In a second bowl, which should be quite deep, combine the ricotta, cream, sugar, liqueur and the yolks of the two eggs. |
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| 2. |
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Using an electric mixer or whisk, beat first the egg whites and then stir the mixture in the deep bowl until it is creamy and smooth. Chop the candied fruit into little pieces. |
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| 3. |
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A little at a time, gently fold the beaten egg whites into the mixture with a spoon. As a last step, add the chopped candied fruit and mix it in very gently. Keep the preparation in the fridge until time to serve. |
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CHEF'S NOTE |
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In order make sure the eggs beat up nicely they should be at room temperature. It's best to remove them from the fridge at least half an hour before you beat them. The cream should be cold too, and it's best to refrigerate it for at least 1 hour before serving. |
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For a delicate dessert like this we recommend a Malvasia di Cagliari DOC (Denominazione d'Origine Controllata) / Quality wines produced in a specific region), boasting an x delicate bouquet and slightly bitter aftertaste, or a Moscato di Siracusa DOC, know for its characteristic sweet flavor. |
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