Alberto`s Ricotta Cream with Currants
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 cup ricotta
- 50 g cream
- 20 g suar
- 1 vanilla pod (s), just the stripped pulp
- 150 g currants, red
- Sugar, if desired
Print Recipe
Pin Recipe Instructions
- Puree the currants with sugar. Save a pair for decoration.
- Heat the cream, add the sugar and pulp of the vanilla pod, stir vigorously with a whisk, bring to the boil briefly and then let it cool.
- Gradually add the cream to the ricotta, stirring constantly. Beat until the ricotta becomes a very thick cream.
- Fill glasses with the pureed currants and the ricotta cream. If you want, you can put a bonnet of whipped cream on it. Leave in the refrigerator for at least 4 hours
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