Preparation / Directions:
Unlike most other cheeses, Italian ricotta is comparatively low in fat and has only 420 kilojoules per 100 g compared to cream's 1400. So this recipe for ricotta cream is an excellent and rich-tasting alternative to whipped cream.
Hull 3 punnets of strawberries and put them in 1 large or 6 individual dishes. Put 450 g ricotta cheese in a food processor and add 2 egg yolks, 2 tablespoons of rum, the grated zest of a lemon and 3 tablespoons of honey or sugar. Process, pour over the strawberries and chill until serving.
Makes 6 servings.
From the Sydney Morning Herald, 11/3/92. Courtesy, Mark Herron
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