Words by Katie and Giancarlo Caldesi. Photo by Helen Cathcart.
This glorious marriage of flavours has been around for centuries in Italy. It soothes with its cuddle of creamy sweetened ricotta. Add crushed Amaretti and preserved cherries; our favourite are the amarena cherries made by Fabbri and sold in pretty blue and white patterned jars. If you can’t find those, raspberries and strawberries when in season are also a suitable companion.
Craving more authentic Italian recipes like this perfected carbonara? Discover a world of Roman culinary delights in our Katie and Giancarlo Caldesi’s ‘Recipes from Rome’ cookbook. Delve into the secrets of Rome’s finest dishes and bring the taste of Italy into your kitchen.
Whipped Ricotta with Rum and Fresh Berry Compote
Ingredients
- 350 g 12 oz ricotta
- 150 g 5 oz whipping cream
- 50 g 2 oz icing (confectioners’) sugar
- 50 ml 2 fl oz dark rum
- 1 jar preserved cherries or other soft fruit
- Handful of Amaretti biscuits
Instructions
- Put all of the ingredients into a bowl and whisk together by hand or with a hand-held blender until smooth.
- Adjust the sugar and rum to your taste. Serve chilled in either 6 wine glasses or 12 shot glasses on its own or with a few cherries and some crushed Amaretti biscuits.
Recipes from Rome by Katie and Giancarlo Caldesi (Hardie Grant, £18.99), Photography © Helen Cathcart