Friday, 2 February 2007
Recipe: Ricotta Rum Cream
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....).
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.)