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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.
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