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PrintRUM AND RICOTTA PUDDING
Serves :
6
Preparation Time :
Preparation Method :
- Mix together the egg yolks, icing sugar and ricotta to a thick creamy texture.
- Stir in the rum and dessert wine, then fold in the whipped cream.
- Serve in chilled stemmed glasses, with prato biscuits.
INGREDIENTS
- 75 grams icing sugar, sieved
- 250 grams whipping cream, whipped until stiff
- 50 ml dark rum
- 500 grams ricotta
- 3 large egg yolks
- 1 tablespoon dessert wine (Marsala)
4 comments for “Rum and Ricotta Pudding”
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