text: Whipped Ricotta with Rum and Fresh Berry Compote
  Ricotta Montata con Rum e Composta di Bacche
  This glorious marriage of flavours has been around for centuries in Italy. It soothes with its cuddle of creamy sweetened ricotta. Add crushed Amaretti and preserved cherries; our favourite are the amarena cherries made by Fabbri and sold in pretty blue and white patterned jars. If you can’t find those, raspberries and strawberries when in season are also a suitable companion.
  S e r v e s 6–12
  350 g (12 oz) ricotta
  150 g (5 oz) whipping
  80 g (3 oz/ 2/3 cup) icing
  50 ml (2 fl oz) dark rum
  To serve (optional)
  1 jar preserved cherries
  or other soft fruit
  handful of Amaretti
  METHOD: Put all of the ingredients into a bowl and whisk
  together by hand or with a hand-held blender until smooth. Adjust
  the sugar and rum to your taste. Serve chilled in either 6 wine
  glasses or 12 shot glasses on its own or with a few cherries and
  some crushed Amaretti biscuits.
  To order signed copies of ‘Rome – Centuries in an Italian Kitchen’ see here.
  Photography: Helen Cathcart