Recipe: Ricotta Rum Cream

For Four-Five.
Ingredients: 2 generous teaspoons Pistachio Paste; one and a half pounds of Ricotta (the best quality you can find - it makes a difference!); 5 oz Sugar; 5 tablespoons Dark Rum; Soft Fruit or Nuts, to garnish, as you prefer (Strawberries, Raspberries, Blackberries, Hazelnuts, or Walnuts....).

Method:

1. Let the Paste soften in the Rum for five minutes or so.

2. Combine all ingredients apart from the fruit/nuts in a food processor, and process for approximately 20 seconds - don't overdo it, or it will collapse into a sort of slurry!

3. Divide between bowls and refrigerate for at least two hours. Garnish with berries or chopped nuts before serving, according to preference. (If using soft fruit, I generally macerate it for half an hour or so beforehand in something like either Cointreau or Maraschino.)