5,1 / 10
ready in 4 h. 20 min.
- 1 cup mixed Candied fruit
- 1.333 cups Ricotta cheese
- ⅛ cup Maraschino liqueur
- ½ cup powdered sugar (for dusting)
- lemons (zest and juice)
- 1 cup cream (30% fat)
Chopped the candied fruit.
Mix together the ricotta, maraschino, sugar, lemon juice and zest until smooth.
Whip the cream until stiff peaks form. Mix together the cream, fruit and ricotta mixture.
Line 4 moulds, each 250 ml/1 cup capacity with plastic wrap. Divide the mixture between the moulds and freeze for at least 4 hours.
About 10 minutes before serving, remove the moulds from the freezer. Turn them out onto four plates (to dislodge: dip the moulds briefly in hot water). Garnish with the black currants and mint. Dust with the powdered sugar.