Put a clean dish cloth
in a sieve and put the ricotta inside. Put it in the fridge for 3 days,
a lot of fluid will have leaked out. Mix the ricotta with 6 tablespoons
of sugar and the cream. Put this mixture in 4 muffin molds. Bake 20
minutes at 180 degrees Celsius.
Sprinkle with the remaining sugar and bake 10 minutes more. Serve with
fresh fruit.
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Mix the egg yolks with
the sugar and the lemon rind and juice and beat a few minutes. Heat
au bain marie or in the microwave (30 seconds at a time, stir in between)
until it becomes thick. Don't cook! When the sauce is thick, add the
butter. Allow to cool down. Add the Limoncello and stir. Beat the egg
whites until fluffy and fold them into the lemon mixture. Serve in glasses.
This recipe originates
from the Amalfi coast in
the province Palermo, in the Campania region of Italy, where you will
find an abundance of citrus trees.
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