Ricotta e cioccolato (Ricotta and chocolate)
- Preparation time: 10 minutes.
- 300g ricotta made from cow's or sheep's milk
- Standing time: 10 minutes.
- Chocolate cream
- Finger biscuits.
Put the ricotta into dessert goblets and top with spoonfulls of chocolate cream or spread. Decorate with the finger biscuits and serve. Instead of the chocolate cream you can use just normal sugar sprinkled on top, honey or jam (blackcurrent is perhaps best as it is quite delicate and will not overwhelm the flavour of the ricotta).
If at all possible, use genuine, fresh whole-milk ricotta. It is not always easy to find, but the natural flavour, aroma and softness of the cheese is reminiscent of the farm produce of bygone days.