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Snacks and Light Meals Recipes -
Ricotta and Rum Bombe
Recipe
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Desserts
Recipes
-
Ricotta and Rum
Bombe Recipe
Ingredients
Serves
4-6
-
5 egg yolks
-
125
g/4 oz caster sugar
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5 tablespoons
rum
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500 g/1 lb fresh
ricotta cheese, sieved
-
Amaretti biscuits or
brandy snaps, to serve
Method:
-
Line a 1.2
liter/2 pint freezer proof mould with foil.
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Put the egg yolks and sugar into a bowl, and whisk
with an electric blender or whisk until light and
fluffy.
-
Fold in the rum until well amalgamated, then
fold in the ricotta a little at a time. Spoon the
mixture into the prepared mould, smooth the surface
and cover with foil.
-
Freeze until solid. Un-mould on
to a serving plate and serve immediately with
Amaretti or brandy snaps.
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