Ingredients
- Servings: 6
- 2 cups fresh ricotta
- 3/4 cup caster sugar
- 300 ml thickened cream, softly whipped
Recipe
- 1 blend ricotta and sugar in food processor till smooth.
- 2 transfer to a large bowl.
- 3 fold cream through ricotta.
- 4 transfer to a freeerproof container.
- 5 freeze for 6 hours.
- 6 serve scoops with fruit.
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