Ricotta and Rum Bombe Recipes

Ingredients :

5 egg yolks

125g caster sugar

5 tbsp rum

500g fresh ricotta cheese, sieved

Amaretti biscuits or brandy snaps, to serve

1. Use a 1.2 liter freezer proof mould with foil.
2. Whisk the egg yolks and sugar until light and fluffy.
3. Fold in rum until well amalgamated, fold in ricotta a little at a time.
4. Spoon the mixture into the prepared mould, smooth the surface and cover with foil.
5. Freeze until solid, unmould on a serving plate and serve with Amaretti biscuits.

Serves 5

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