Summary

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

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Instructions

1. 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.
2. 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.
3. Garnish with white chocolate chips if you like and serve immediately.