Strawberry Breasts (Fragomammella) Recipe

This 'Two Fat Ladies' recipe is delicious. We did find before pushing the ricotta through the sieve to drain as much as the liquid out of it first. Made for a less runny consistency.

Ingredients

1 pound/450g strawberries
1 tablespoon/15ml lemon juice
1 tablespoon/15ml caster sugar (superfine)
1 1/4/510g pounds fresh ricotta
1/4 pint (1/2 cup/120ml/120g) double cream
3 tablespoons/45ml Campari
4 to 5 tablespoons/8g icing sugar (confectioners')

Directions

Set aside 16 of the smallest strawberries and cut the rest into small pieces. Put in a bowl with the lemon juice and caster sugar and leave to soak for 1 hour. Push the ricotta through the smallest sieve of a mouli, add cream and Campari, mix well. Sieve the icing sugar into the mixture to your own taste, put a third of the mixture aside and mix the strawberries into the remaining ricotta.

Prepare pink dessert plates and divide the mixture into 16 breast-shaped molds, 2 for each plate. With a moistened spatula smooth the ricotta over the molds and place a strawberry on the top of each 'breast'. You can make the molds 3 hours in advance and store in a refrigerator.

The Two Fat Ladies

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