White Chocolate And Ricotta Cremes

By Valli Little

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This gourmet dessert evokes the colours and flavours of spring.

All you have to do is throw all your ingredients of White Chocolate And Ricotta Cremes

  1. 1 punnet edible flowers (see note)
  2. 120g white chocolate, chopped
  3. 200g ricotta
  4. 1/2 cup (125ml) thickened cream
  5. 200g sour cream
  6. 1 teaspoon vanilla extract
  7. 2 tablespoons icing sugar
  8. 125g raspberries
  9. 125g blueberries
  10. 250g punnet strawberries, chopped

The instruction how to make White Chocolate And Ricotta Cremes

  1. Line 6 coeur a la creme moulds with muslin or clean Chux, leaving some overhanging. Place flowers in the base.
  2. Whiz chocolate in a blender with 1/4 cup (60ml) boiling water until melted. Add ricotta, cream, sour cream and vanilla, then blend until smooth. Press mixture into moulds, cover with overhanging muslin and chill overnight.
  3. Dissolve sugar in 2 tablespoons boiling water. Cool, then blend with half the berries. Remove cremes from moulds, then serve with sauce and remaining berries.

Nutritions of White Chocolate And Ricotta Cremes


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