Ricotta cream is a typically Sicilian recipe and is, in fact, the one used for cassata and cannoli. The recipe is very fast and the result is really good, as you well know. In addition to the cassata, you can use it to stuff tarts or to accompany a donut, or even serve it as a spoon dessert, accompanied by ladyfingers or biscuits. The ideal, to follow the Sicilian tradition, would be to make it with sheep’s ricotta. If you don’t find it, you can use cow or buffalo mozzarella and decrease the sugar to 100-120 g, but avoid the ricotta cheese from the basket which is too delicate in flavor and soft in consistency and would not do well.
If you want a spoon dessert to prepare on the fly today, this is the recipe for you, basins and happy Sunday my sweet friends!

  • Doses for 6 people:
  • 500 gr of ricotta
  • 150 gr of icing sugar
  • 50 gr of chocolate chips
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 10 min
  • total: 10 min

Method

How to make ricotta cream

First, sift the ricotta.
Add the sugar and work it together until it dissolves completely.

Then add the chocolate chips.

Et voilà, the ricotta cream is ready: decorate with a few more drops of chocolate and serve it, or use it for cassata, cannoli or other preparations.

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