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Put the ricotta in a bowl and gradually incorporate the sugar, mashing with a fork, until the ricotta is creamy. Add the chocolate, chopped pistachios and cinnamon.
Mix well and fill the cups. Garnish with a red candied cherry in the centre and other candied fruit. Keep in the fridge until ready to serve.
(4 people): 800 g of sheep's milk ricotta, 250 g of fine granulated sugar, 200 g of dark chocolate chips, 200 g of pistachios, 200 g of mixed candied fruit, cinnamon powder.