Try Sabino Matera’s Italian-inspired dessert recipe.
Combine ricotta, dried figs, sugar, dark chocolate and cream into a bowl.
Once combined, transfer to a piping bag fitted with a 2cm-star nozzle and pipe ricotta mixture into 6 to 8 small mounds on serving plates. Decorate each ricotta mould with flaked almonds. Refrigerate until ready to serve.
In a small frypan, add orange rind, lemon rind, sugar and moscato. Reduce until sauce thickens and zest starts to curl. Pour over the ricotta moulds.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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