Sambuca-flamed Ricotta with Chilled Summer Berries

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

Sambuca is an Italian anisette liqueur. If you don’t have any, you could use a fruit brandy or ordinary brandy instead. This easy dessert makes a great finale to a barbecue.


  • 250 g (9 oz, generous 1 cup) firm ricotta
  • 50


Beat the ricotta, sugar and 3 (4) tablespoons of the Sambuca together until creamy. Gently fold in the double cream and transfer to a serving bowl. Chill for at least 4 hours.

Just before serving, heat the remaining Sambuca in a small pan until very hot and pour it over the ricotta mixture.