You will need
- 350 g ricotta
- 200 g of sugar
- 30 g of candied
- 30 g of dark chocolate
- 50 g chopped hazelnuts
- 1 dl cream
- Strawberry extra jam from Prunotto Mariangela organic farm
How to proceed
Chop the hazelnuts, chocolate and candied fruit.
Whip the cream.
Work with a whisk the ricotta and sugar until soft and creamy.
Add the chopped candied fruit, chocolate and hazelnuts and mix! Finally add the whipped cream.
Pour the mixture into a mold, I used the silicone mold in the shape of daisy, cover with plastic wrap and keep it in the freezer for 2-3 hours.
Serve garnished with strawberry extra jam.
(Thanks to La cucina di Molly)