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Iced nutty cream
INGREDIENTS 500g fresh ricotta cheese 8 tablespoons caster sugar 100g ground walnuts 4 tablespoons cognac (French brandy) 1 cup (250ml) cream, double 3 egg whites 3 tablespoons sugar PREPARATION Place ricotta cheese in a food processor and process until smooth. Fold in walnuts, cognac and stiff whipped cream. Beat egg whites and 3 tablespoons of sugar until stiff peaks form. Fold them gently into mixture. Spoon into individual serving glasses and garnish with amaretti biscuits. |
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