Serves six to eight!
- 5 egg yolks
- 125gms caster sugar
- 5 tablspoons rum or cognac to taste
- 500gms very fresh ricotta
Put egg yolks in a blender with the sugar and blend until fluffy and pale; add rum or cognac and ricotta and blend to a light cream; line a mold with cling film and pour in the mixture; cover with cling film and leave in the freezer for at least four hours. Turn out on a plate.
Variation – add the grated rind of a lemon or a teaspoon of cinnamon