Mini-Cassata

Ingredients

• 150 g mixed candied fruit
• 300 g ricotta
• 40 ml maraschino liqueur
• 50 g powdered sugar
• 1 untreated lemon (zest and juice)
• 200 ml whipping cream (30%)
• mint
• gooseberries (for garnish)
• powdered sugar (for dusting)

Instructions

1. 1.

   Chop the candied fruit. Whisk the ricotta with Maraschino, powdered sugar, lemon zest and juice until smooth. Beat the cream to stiff peaks and fold into the ricotta mixture along with the fruit. Divide the batter among four small molds and freeze for at least 4 hours.

2. 2.

   Remove from freezer about 10 minutes before serving, transfer onto four plates (if needed briefly dip in hot water). Dust with powdered sugar and garnish with gooseberries and mint.