Ricotta cream with Amalfi Lemon Jam
Did you know Ricotta cannot really be considered a true cheese, as it is obtained from the whey without the curd? While on the Amalfi Coast you must absolutely try the one from Agerola, my favorite in the world.
200 g (7 oz) ricotta 1 T sugar 100 g (3.5 oz) milk
2 T Amalfi Lemon jam
4 Pavesini coockies
4 Savoiardi coockies
Sorrento Oranges zest
Mint leaves to top
Whisk the ricotta until it is very smooth and creamy, then add sugar, and whisk again. Pour in the milk, and stir from the bottom up with a gent- le hand.
Let chill in refrigerator for at least one hour. Serve in quenelle shape (or a pretty bowl).
Plate with one Pavesini and one Savoiardi per person.
Serve with Amalfi Lemon jam and Sorrento Oranges zest and a mint leaf.
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