Ricotta, chocolate and orange dessert

June 30, 2018

Serves 4

  • 250-300 g of fresh ricotta (I like to mix sheep’s and cow’s ricotta in equal amounts)
  • 4-5 tablespoons of caster sugar
  • 100 g of chopped dark chocolate, 70%
  • candied orange peel, cut into small cubes, 1-2 teaspoon per glass

Share among four glasses (or any other serving dish of your choice but not bigger than in the picture) half of the chocolate which will become the base of the dessert.
Start whipping the ricotta cheese with sugar, adding it gradually. Taste the ricotta after adding 4 tablespoons, it might be already sweet enough for your taste.
Add the candied orange and stir.
Fill the glasses with the ricotta spread and even up the surface.
Sprinkle the tops with the remaining chocolate (you can use more if you prefer) creating the last layer. Decorate with candied fruit of your choice.
Put the dessert into the fridge and let it cool for a minimum of 2 hours allowing the ricotta to set.
I like to serve it straight from the fridge, but if you find it too cold, wait 10 minutes before serving.

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