Recipe courtesy of Filippo Tommaso Marinetti

Fragomammella: Strawberry Breasts

  • Level: Intermediate
  • Total: 2 hr 25 min
  • Prep: 25 min
  • Inactive: 2 hr
  • Yield: 8 servings
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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

  1. 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.
  2. 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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