It’s not often that I applaud myself in the kitchen and call myself a fecking talent, but today, when I released the cakes from their rings, I did. 🙂

I had some ricotta in the fridge, had some strawberries, so I baked the bases with mostly digestive biscuits, but also amaretti and melted butter. I made some flakes of white chocolate bar, before melting the rest with some cream, 2 gelatine leaves and milk. I whipped about 150 ml of cream, added most of the ricotta tub, still whipping, added the melted chocolate and flavoured the whole thing with vanilla paste and icing sugar. Then threw some quite finely chopped strawberries and filled the rings with chilled biscuit base. They lounged in the fridge for about 4 hours and right before serving I topped them with chocolate flakes and a strawberry, plus a bit of coulis on the side. Standing ovation. 🙂