Flambéed Ricotta Cream with Summer Fruits
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 4 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g ricotta, firmer
- 50 g suar, extra fine
- 125 ml liqueur (Sambuca)
- 100 g double cream, lihtly whipped
- 200 g berries, mixed (e.. raspberries, strawberries, currants), well chilled
- 75 g chocolate, white, shaved as desired
Print Recipe
Pin Recipe Instructions
- Whip the ricotta with sugar and 3 tablespoons of the sambuca until creamy. Carefully fold in the double cream. Then pour the cream into a serving bowl and place in the refrigerator for at least 4 hours.
- Just before serving, heat the rest of the sambuca in a small pan, pour it over the chilled ricotta cream and light it up with a match. As soon as the flames have gone out, place the well-cooled berries on top of the cream.
- Garnish with white chocolate chips if you like and serve immediately.
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