Ricotta cream


(for 4 portions)

500gr Buffalo ricotta
30gr Sultanina raisins
25gr Caster Sugar
15ml Malvasia
25gr Runny Honey


Soak the sultanina raisins in warm water for at least half an hour, then drain and dry them.
Beat the ricotta with the caster sugar, malvasia and honey. When the mixture has been well blended, add the drained and dried sultanina raisins, reserving some for garnish.
To serve, garnish with the remaining raisins and a drizzle of honey.

RECOMMENDED WINES: Malvasia delle Lipari Capofaro di Salina - Tasca d’Almerita