RICOTTA AND TANGERINE PUDDING (Typical Sicily recipe)

Ingredients (for 4 servings):

• 2 tsp gelatin powder
• 8 tangerines
• 6 tablespoon of honey (better acacia honey)
• 1 ½ cups of Ricotta cheese
• Limoncello or Arancello or Mandarinetto Liqueur
• tangerine leaves for decoration

Soak the gelatin powder in cold water for 10 minutes.

Grate the zest of 2 tangerines.

Squeeze 5 tangerines.

Put the tangerine juice and 2 spoon of honey in a saucepan and cook at low heat until the honey is melted.

Add the squeezed gelatin and stir until it's completely melted.

Let cool and filter.

      

Whip the ricotta cheese with the grated tangerine zest to obtain a cream.

Add the tangerine juice and mix gently.

Wet 4 dessert cups with the liqueur and pour the cream in them.

Put in the fridge for at least 4 hours.

Unmold the puddings in 4 little dessert dishes.

Pour a tablespoon of honey on each pudding and decorate with the other 3 tangerine segments and the tangerine leaves.