Fragomammella (strawberry breasts)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Strawberries |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Caster sugar |
| 550 | grams | Ricotta cheese; fresh |
| 150 | millilitres | Double cream |
| 3 | tablespoons | Campari |
| 4 | tablespoons | Icing sugar; (4 to 5) |
Directions
1 Set aside 16 small strawberries and cut the rest into small pieces. Put in a bowl with the lemon juice and caster sugar and leave to soak for one hour.
2 Push the ricotta through the smallest sieve of a mouli, add the cream and Campari and mix well. Sieve the icing sugar into the mixture to taste, put a third of the mix aside and mix the strawberries into the leftover ricotta.
3 Prepare the pink desert plates and divide the mixture into 16 breast- shaped moulds, two per plate. With a moistened spatula smooth ricotta over the moulds and place a strawberry on top. You can make the moulds three hours before and store in the fridge.
Converted by MC_Buster.
Recipe by: Two Fat Ladies
Converted by MM_Buster v2.0l.