RICOTTA CREAM FOR CASSATA by the spoon, a creamy and delicious dessert to fill the typical Sicilian cake, great to accompany Sicilian brioche.
The ricotta cream for cassata is very tasty, a light but very good spoon dessert, perfect to serve after lunch or dinner, with simple ingredients and still perfect.
The recipe for ricotta cream for cassata is perfect if you are looking for a single-serving dessert for Father’s Day that is simple and at the same time light but also good.
I love it, with simple ingredients you can prepare a spoon dessert perfect to serve at any time of the day.
Of course, if you don’t like candied fruits you can always remove them or replace them with chopped pistachios or you can enrich the cream with whipped cream to make it more velvety.
Follow me in the kitchen today, there’s Sicilian ricotta cream for cassata!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 1.1 lbs sheep ricotta
- 6 tbsps powdered sugar
- 0.7 oz chocolate chips
- 1.1 oz candied fruits
- 1 tsp vanilla
Steps
This cream is best if prepared the day before and stored in the fridge overnight.
Drain the ricotta well, preferably sheep’s ricotta but cow’s ricotta is also fine, then place it in a bowl.
Add the powdered sugar and mix, then add the vanilla, chocolate chips, and candied fruits.
Mix well and pour the mixture into 2-4 cups.
Store in the fridge until ready to serve.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
For a more velvety cream, add 1 cup of whipped cream or some mascarpone.
