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Ingredients
- 450 gm Strawberries
- 1 Tbsp. Lemon juice
- 1 Tbsp. Caster sugar
- 550 gm Ricotta cheese, fresh
- 150 ml Double cream
- 3 Tbsp. Campari
- 4 Tbsp. Icing sugar, (4 to 5)
Directions
- 1 Set aside 16 small strawberries and cut the rest into small pcs. Put in a bowl with the lemon juice and caster sugar and leave to soak for one hour.
- 2 Push the ricotta through the smallest sieve of a mouli, add in the cream and Campari and mix well. Sieve the icing sugar into the mix to taste, put a third of the mix aside and mix the strawberries into the leftover ricotta.
- 3 Prepare the pink desert plates and divide the mix into 16 breast- shaped moulds, two per plate. With a moistened spatula smooth ricotta over the moulds and place a strawberry on top. You can make the moulds three hrs before and store in the fridge.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1199g | |
| Calories 1532 | |
| Calories from Fat 805 | 53% |
| Total Fat 90.32g | 113% |
| Saturated Fat 55.07g | 220% |
| Trans Fat 0.0g | |
| Cholesterol 326mg | 109% |
| Sodium 827mg | 34% |
| Potassium 1570mg | 45% |
| Total Carbs 111.61g | 30% |
| Dietary Fiber 9.5g | 32% |
| Sugars 38.04g | 25% |
| Protein 73.93g | 118% |
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