Vin santo-soaked stone fruit with whipped honey ricotta and cantuccini biscuits
- June 2016
- Serves 4
- Hands-on time 20 min, plus soaking
Dessert wine in your pud? Two birds, one stone (fruit) as they say – decadently served with freshly whipped honey ricotta and crumbled cantuccini biscuits.
- 32.5g (17.8g saturated)
- 57.3g (45.8g sugars)
This pudding works with any fruit that won’t collapse. Try a mixture of cherries, plums, raspberries or nectarines. You can also add thyme sprigs to the vin santo for extra flavour.
Soak the fruit in the fridge up to 24 hours ahead. Bring to room temperature about 2 hours before serving. The ricotta mix will keep, chilled and covered, for 1-2 hours.
Vin santo is a sweet Italian dessert wine, best served lightly chilled at the end of a meal. It’s available from Waitrose, Ocado and from good wine merchants and delis.
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