Italian Custard
1/2 pound ricotta cheese
1/4 cup grated milk chocolate
1/4 cup finely chopped walnuts
2 tablespoons heavy cream (or a little more)
Cream the ricotta. Add the chocolate and nuts. Blend
thoroughly. Add cream (as needed) for desired consistency.
Serve in sherbet glasses. Makes 4 servings.
NOTE: Can also be used as a filling for cookies, cakes, etc.
JL in South Jersey
http://www.nancyskitchen