di Ricotta ” - " Crema ri
The ricotta cream is widely used in baking Sicilian desserts and as filling for cannoli, cassate, for the Saint
Joseph sfingi and other various, colorful and specialty pastries. The easiness of the preparation and the
rich taste of this mixture makes it a well liked dessert to serve per se or with berries or any other fruits.
SERVES 4 TO 8
lb. of ricotta
cup of sugar (8 oz.)
zest of 1
drops of cinnamon oil or 3 pinches of cinnamon powder
drop of vanilla essence
lb. diced candied citron
cup of chocolate chips or bitter-chocolate shavings
Ahead of time, in a large bowl, mix well the ricotta and sugar until smooth. Blend in the zest of orange, cinnamon
oil and the vanilla, store in the refrigerator for a few hours.
Before using it, mix the ricotta cream with a wooden spoon to aerate and make it silky-smooth, and sprinkle the
citron and the chocolate chips or the chocolate shavings over it.
To make a showy dessert, place in a bowl ½ pint of blackberries and ½ pint of raspberry, add 1 pint of sliced
strawberry sprinkled with 1½ tablespoons of sugar, add the juice of half of an orange, a few optional drops of
brandy or Marsala wine and refrigerate for a few hour; divide among 6 to 8 goblet glasses and top each with some
ricotta cream and sprinkle with pistachio or bitter-chocolate shavings.