Sambuca-flamed Ricotta with Chilled Summer Berries

Name: Sambuca-flamed Ricotta with Chilled Summer Berries
Yield: Serves 4
Cuisine: Italian
Ingredients: 75 g (3 oz, ½ cup) white chocolate, cut into shavings (optional); 200 g (7 oz, 1½-2 cups) mixed berries, such as raspberries, strawberries & redcurrants, chilled; 250 g (9 oz, generous 1 cup) firm ricotta; 50 g (2 oz, ⅓ cup) caster sugar, or to taste; 125 ml (4 fl oz, ⅓ cup) Sambuca; 100 ml (3 ½ fl oz, ½ cup) double cream, semi-whipped

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Europe
Italy
Dessert
Gluten-free
Mediterranean
Vegetarian
Summer

Method

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.