Recipe courtesy of Filippo Tommaso Marinetti
Print
Total:
2 hr 25 min
Prep:
25 min
Inactive:
2 hr
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 1 pound strawberries
  • 1 tablespoon lemon juice
  • 1 tablespoon caster sugar (superfine)
  • 1 1/4 pounds fresh ricotta
  • 1/4 pint (1/2 cup) double cream
  • 3 tablespoons Campari
  • 4 to 5 tablespoons icing sugar (confectioners')

Directions

Set aside 16 of the smallest strawberries and cut the rest into small pieces. Put in a bowl with the lemon juice and caster sugar and leave to soak for 1 hour. Push the ricotta through the smallest sieve of a mouli, add cream and Campari, mix well. Sieve the icing sugar into the mixture to your own taste, put a third of the mixture aside and mix the strawberries into the remaining ricotta.

Prepare pink dessert plates and divide the mixture into 16 breast-shaped molds, 2 for each plate. With a moistened spatula smooth the ricotta over the molds and place a strawberry on the top of each 'breast'. You can make the molds 3 hours in advance and store in a refrigerator.

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