About the Recipe
This simple dessert is all about using few store cupboard ingredients,
10 Digestives ,Ginger or Chocolate chip cookies
30g melted butter
1 x 180g Macroom Buffalo Ricotta
1x 180ml double cream
4 tablespoons of icing or powdered sugar
Juice of 1 fresh lemon
1 tsp of Vanilla extract
Folláin Lemon Curd (optional)
1 x 250g bag of frozen mixed berries
Make the fruit sauce
Pop the frozen fruit into saucepan, add 2 tablsp of Icing sugar and the juice of half the lemon.
Bring to the boil, stir well and pass through a sieve to remove pips. Cool and pour into a squeeky bottle and set aside to get completely cold. It will thicken slightly.
Pop cookies into a ziplock bag or magi mix and bash until it forms a sand like appearance.
Add the melted butter and place in the base of your 8in spring form tin. Leave to cool and set in fridge.
Whip the cream until it forms soft peaks, add the Ricotta, 2 tablsps icing sugar and the other hald of the lemon juice. Use the zest if wish a more lemony flavour.
Fill your prepared 8in tin with the creamy mixture. Drizzle some fruit sauce through it for marbled effect using a skewer for best effect. Refridgerate for 4 hours or overnight and enjoy.