The ultimate spring dessert, even its shape is sweet; it combines the creamy texture of ricotta with the lively tang of wild strawberries.
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INGREDIENTS |
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Very fresh ricotta |
350 |
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g |
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Sugar |
7 |
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spoonfuls |
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Sweet cream |
1 |
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dl |
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Rum |
3 |
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spoonfuls |
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Wild strawberries |
200 |
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g |
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Mint |
Several |
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leaves |
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PREPARATION |
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| 1. |
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In a bowl mix the strained ricotta, 6 tablespoons of sugar and the rum, using either an electric beater or a wooden spoon. Mix until you have a creamy, smooth mixture. |
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| 2. |
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Whip the cream and gradually fold it into the ricotto mixture. |
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| 3. |
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Pour the mixture into 6 heart-shaped moulds and leave it to set up in the fridge for at least two hours. |
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| 4. |
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In the meantime clean and wash the wild strawberries, sprinkle them with the remaining sugar and lemon juice and stir gently.
Just before serving, empty the molds with the ricotto hearts onto individual dessert dishes, placing some of the wild strawberries on each of the hearts and garnishing them with the mint leaves.
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CHEF'S NOTE |
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You can also use blackberries or raspberries instead of wild strawberries. |
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Composed of appetizing, quick-to-prepare dishes, this menu should be accompanied by a medium-bodied, mellow red wine, like a Bonarda, or a dry white wine with mildly pungent flavor, like a Pigato della Riviera Ligure. |
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