This is the ultimate Valentine’s Day dessert. It is worthy to invest in a heart-shaped mold, but you can use a shallow sieve. I don’t remember where I got the recipe, but I added the strawberry-raspberry sauce.
1 lb whole milk ricotta
3 tbs confectioner’s sugar
1 ts vanilla extract
1 c heavy cream
3 egg whites
1 pinch salt
Strawberry- Raspberry Sauce
1 lb frozen strawberry, or fresh
1 lb frozen raspberry, or fresh
2 tbs Grand Mariner Liquor or other orange liquor
Using a perforator or a fork make hales in silicone heart mold with 2-inch distance between them. Line the mold with cheesecloth that has been rinsed in cold water and rung out.
Stir in the confectioner’s sugars and the vanilla with the ricotta to incorporate well.
Whip the cream and fold into the ricotta mixture. Whip the egg whites with a pinch of salt until stiff, then fold them unto the ricotta as well.
Fill the lined mold with the mixture, fold the cheesecloth ends over the ricotta. Place on a tray and refrigerate for a few hours or overnight to drain.
To prepare the seuce, in a processor blend the strawberries. Pass the raspberries through mesh sieve to remove the seeds. Mix the berries together and with a splash of Grand Marnier liquor.
U nmold the Ricotta cream on a platter and pour the sauce on top.