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| Chocolate
Ricotta Bombe |
| 2
packages (3 ounces each) ladyfingers
1 bar (7 ounces) milk chocolate
3 cups ricotta cheese
1 cup sifted confectioners' sugar
Sweetened Whipped Cream (recipe follows)
2 tablespoons toasted sliced almonds* for garnish |
| Line
bottom and side of 2-quart bowl with wax paper. Line bottom and side
with ladyfinger halves, split sides up; set aside. Break chocolate bar
into food processor. Cover and process on high until crumbly. Add
ricotta cheese and confectioners' sugar. Cover and process on high until
blended. Pour half of mixture over ladyfingers in bowl. Top with
additional ladyfinger halves and remaining chocolate mixture. Gently
press additional ladyfinger halves, split sides down, onto top. Cover
and refrigerate several hours or overnight. Invert onto large serving
plate and remove wax paper. Frost with Sweetened Whipped Cream and
garnish with almonds just before serving.
8 to 10 servings
Sweetened Whipped Cream:
In small mixing bowl whip 1 cup heavy or whipping cream, 2 tablespoons
unsifted confectioners' sugar and 1/2 teaspoon vanilla extract until
stiff peaks form.
*To Toast Almonds: Place
in single layer on baking sheet. Bake at 300o for 5 to 7
minutes or until very lightly browned. Cool completely. |
|
Specialty Bakers, Inc., 450 South
State Road, Marysville, PA 17053 |
|
