![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFub2ouqN3SO2pGKOyDRm3t7aPRAQXZoGJTdrCZ_l_54b89FvxHIy-gqP1h1SQizRiKGDC5ZHTyCMfRmTvjO-vTcIyDD3Aa0Fu4EnJ1nWwc8muW9M4bXPe-L_SaOGGb5gGSMK_KJCQrxhG/s400/Ricotta.jpg)
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.)
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