Fragomammella: Strawberry Breasts

Name: Fragomammella: Strawberry Breasts
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 8 servings
Ingredients: 1 pound strawberries; 1 tablespoon lemon juice; 1 tablespoon caster sugar (superfine); 1 1/4 pounds fresh ricotta; 1/4 pint (1/2 cup) double cream; 3 tablespoons Campari; 4 to 5 tablespoons icing sugar (confectioners')

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Level: Intermediate
Total: 2 hr 25 min

Prep: 25 min
Inactive: 2 hr

Yield: 8 servings

Level: Intermediate
Total: 2 hr 25 min

Prep: 25 min
Inactive: 2 hr

Yield: 8 servings

Ingredients

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1 pound strawberries

1 tablespoon lemon juice

1 tablespoon caster sugar (superfine)

1 1/4 pounds fresh ricotta

1/4 pint (1/2 cup) double cream

3 tablespoons Campari

4 to 5 tablespoons 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.

From Futurist Cookbook by Filippo Tommaso Marinetti. Published by Trefoil Publications Ltd, 7 Royal Parade, London SW6. Estate of F.T. Marinetti, 1989