Basic recipe, useful to fill a huge variety of cakes. Try to taste our ricotta cream alone or match it with fruits, chocolate, biscuits… or spread it on a slice of bread with little honey.
A creative and fanciful alternative: take a glass cup and try to alternate little Elda Ricotta cream with a generous dust of bitter cocoa, making many layers. Then decorate it with some crumbled cannoli’s wafer.
If you want a non-alchoolic cream for your kids, you can avoid to add the rum.. i twill be very tasty as well!
I would combine a sweet wine, fragrant and warm as a Virgin Semi-dry Marsala.
100 g of Elda Ricotta
100 g of Sugar
50 g of Rum Agricole 45°
Take a bowl and mix energetically Elda Ricotta with sugar using a whip
Once amalgamated the compound, add the rum and keep on mixing until it will be completely absorbed
Cover the bowl with some film and put it in the fridge for about one day. (If you are in a hurry, you can go on plating your Ricotta Cream: it will result less homogeneous... but exquisite as well!)
You can storage the ricotta cream in the fridge for 2-3 days