Ricotta and Rum Bombe Recipe
Ricotta and Rum Bombe Recipes
5 egg yolks
125g caster sugar
5 tbsp rum
500g fresh ricotta cheese, sieved
Amaretti biscuits or brandy snaps, to
- Use a 1.2 liter freezer proof
mould with foil.
- Whisk the egg yolks and sugar
until light and fluffy.
- Fold in rum until well
amalgamated, fold in ricotta a little at a time.
- Spoon the mixture into the
prepared mould, smooth the surface and cover with foil.
- Freeze until solid, unmould on a
serving plate and serve with Amaretti biscuits.
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