Snacks and Light Meals Recipes - Ricotta and Rum Bombe Recipe

  
 

Desserts Recipes - Ricotta and Rum Bombe Recipe

Ingredients

Serves 4-6

  • 5 egg yolks

  • 125 g/4 oz caster sugar

  • 5 tablespoons rum

  • 500 g/1 lb fresh ricotta cheese, sieved

  • Amaretti biscuits or brandy snaps, to serve

Method:

  1. Line a 1.2 liter/2 pint freezer proof mould with foil.

  2. Put the egg yolks and sugar into a bowl, and whisk with an electric blender or whisk until light and fluffy.

  3. 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.

  4. Freeze until solid. Un-mould on to a serving plate and serve immediately with Amaretti or brandy snaps.