Whipped Ricotta with Rum and Fresh Berry Compote
Ricotta Montata con Rum e Composta di Bacche
This glorious marriage of flavours has been around for centuries in Italy. It soothes with its cuddle of creamy sweetened ricotta. Add crushed Amaretti and preserved cherries; our favourite are the amarena cherries made by Fabbri and sold in pretty blue and white patterned jars. If you can’t find those, raspberries and strawberries when in season are also a suitable companion.
S e r v e s 6–12
350 g (12 oz) ricotta
150 g (5 oz) whipping
80 g (3 oz/ 2/3 cup) icing
50 ml (2 fl oz) dark rum
To serve (optional)
1 jar preserved cherries
or other soft fruit
handful of Amaretti
METHOD: Put all of the ingredients into a bowl and whisk
together by hand or with a hand-held blender until smooth. Adjust
the sugar and rum to your taste. Serve chilled in either 6 wine
glasses or 12 shot glasses on its own or with a few cherries and
some crushed Amaretti biscuits.
To order signed copies of ‘Rome – Centuries in an Italian Kitchen’ see here.
Photography: Helen Cathcart
The text passage is a recipe for Whipped Ricotta with Rum and Fresh Berry Compote, detailing the ingredients and method of preparation. It does not contain any mathematical questions or answers.
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Whipped Ricotta with Rum and Fresh Berry Compote
Ricotta Montata con Rum e Composta di Bacche
This glorious marriage of flavours has been around for centuries in Italy. It soothes with its cuddle of creamy sweetened ricotta. Add crushed Amaretti and preserved cherries; our favourite are the amarena cherries made by Fabbri and sold in pretty blue and white patterned jars. If you can’t find those, raspberries and strawberries when in season are also a suitable companion.
S e r v e s 6–12
350 g (12 oz) ricotta
150 g (5 oz) whipping
80 g (3 oz/ 2/3 cup) icing
50 ml (2 fl oz) dark rum
To serve (optional)
1 jar preserved cherries
or other soft fruit
handful of Amaretti
METHOD: Put all of the ingredients into a bowl and whisk
together by hand or with a hand-held blender until smooth. Adjust
the sugar and rum to your taste. Serve chilled in either 6 wine
glasses or 12 shot glasses on its own or with a few cherries and
some crushed Amaretti biscuits.
To order signed copies of ‘Rome – Centuries in an Italian Kitchen’ see here.
Photography: Helen Cathcart
user
The text passage is a recipe for Whipped Ricotta with Rum and Fresh Berry Compote, detailing the ingredients and method of preparation. It does not contain any mathematical questions or answers.

TYPE: NO_QUESTION