Creamy puddings
Ingredients
6
Steps
5
Serves
6
Cook Time
5-10 Min
Ingredients
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Whip the cream until soft peaks form. Fold in the ricotta cheese and half the of sugar.
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Put the chocolate in a heatproof bowl set over a saucepan of simmering water. Stir until melted. Remove from the heat and leave to cool, stirring occasionally. Stir into the cheese mixture until well blended.
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Spoon the mixture into six individual pudding moulds, and level the surface of each pudding with the back of a spoon. Put in the freezer and freeze for 8 hours or overnight.
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Put the fruits and the remaining sugar in a pan, and heat gently, stirring occasionally, until the sugar has dissolved. Stir in the Cointreau.
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Dip the pudding moulds in hot water for 30 seconds, and invert onto serving plates. Spoon the hot fruit compote over the puddings, and serve immediately.