I don’t have much of a sweet tooth. As I’ve mentioned before, dessert at home usually consists of a piece of fresh fruit, served au naturel. When we do feel like something a bit more elaborate, it’s likely to be something like this simple spuma di ricotta: ricotta whipped with sugar and enriched with a bit of mascarpone and topped with peaches which have been steeped in simple syrup, with some chopped almonds on top for crunch.
While not exactly a spur of the moment dish—since the ricotta needs to chill in fridge for a spell—, a spuma di ricotta takes minimal effort. It looks elegant and inviting, and tastes sumptuous.
- 100-125 g (1/4 lb) ricotta cheese, well drained
- 2-3 heaping Tbs powdered sugar (or to taste)
- 2-3 Tbs mascarpone or Greek yogurt
- 250 ml/1 cup water
- 200g/1 cup sugar
- 1 or 2 peaches, peeled and cut into wedges
- Chopped almonds or walnuts
- Pine nuts