There Ricotta Cream it is a typical Sicilian recipe and is, in effect, the one used for cassata and cannoli. The recipe is very fast and the result is really good, as you well know. In addition to cassata, you can use it to stuff tarts or accompany a ciambellone, or even serve it as a spoon dessert, accompanied by ladyfingers or biscuits. The ideal, to follow the Sicilian tradition, would be to make it with sheep ricotta. If you do not find it, you can use the cow or buffalo one and decrease the sugar to 100-120 g, but avoid the ricotta from the basket which is too delicate of flavor and soft in consistency and would not do well.
If you want a desserts to prepare on the fly today, this is the recipe for you, basins and good Sunday my sweetest friends!
This recipe has already been read 244 times!