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Le ricette di Pierre

DESSERT DI CILIEGE

Ingredienti:

Dosi per 4:

500 g ciliege nere
200 g ricotta
1 bicchiere panna
1 bicchierino cognac
3 cucchiai zucchero a velo
zucchero

Snocciolare le ciliege, cospargerle con 1--2 cucchiai di zucchero e far riposare per 2 ore. Metterle in tegame con il loro succo e il liquore e bollire adagio per qualche minuto. Mentre si raffreddano montare la panna, addolcirla con lo zucchero a velo e amalgamarla alla ricotta passata al setaccio. Disporre nelle coppette la crema di ricotta e distribuirvi le ciliege con loro sughetto.

Provenienza: RAI Televideo 22/06/1995

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