FRAGOMAMMELLA: STRAWBERRY BREASTS

Fragomammella: Strawberry Breasts image

Provided by Food Network

Categories dessert

Time 2h25m

Yield 8 servings

Number Of Ingredients 7

1 pound strawberries
1 tablespoon lemon juice
1 tablespoon caster sugar (superfine)
1 1/4 pounds fresh ricotta
1/4 pint (1/2 cup) double cream
3 tablespoons Campari
4 to 5 tablespoons icing sugar (confectioners')

Steps:

Set aside 16 of the smallest strawberries and cut the rest into small pieces. Put in a bowl with the lemon juice and caster sugar and leave to soak for 1 hour. Push the ricotta through the smallest sieve of a mouli, add cream and Campari, mix well. Sieve the icing sugar into the mixture to your own taste, put a third of the mixture aside and mix the strawberries into the remaining ricotta.
Prepare pink dessert plates and divide the mixture into 16 breast-shaped molds, 2 for each plate. With a moistened spatula smooth the ricotta over the molds and place a strawberry on the top of each 'breast'. You can make the molds 3 hours in advance and store in a refrigerator.