Serves 2-4 people
175ml Rosé Frizzante
1 tbsp of vanilla sugar
200g Mixed summer berries
250g Fresh Tom’s Ricotta
2 tsps of Seggiano chestnut honey
Juice and zest of ½ a lemon
1 packet of Sapori Del Lagonero,
Cantucci al MirtilloServes 2-4 people
Recipe: Nick Horwood
Photographer: Dorian Vonna-Michell
Kastehelmi plate by available from Shannon
The rest of the bottle, of course! Rosé Frizzante - £13.95
1. Macerate the berries in a bowl with the wine and vanilla sugar. Stir until the sugar has dissolved.
Cover and place in fridge for 1 hour until chilled.
2. Place the ricotta in a mixing bowl. Add the honey, zest and lemon juice. Beat until smooth. Keep in fridge until ready to serve.
3.Take the fruit mix out of the fridge and strain off the liquid into a separate bowl. Line the base of the glasses with Cantucci, which have been dipped in the reserved liquid until soft. Add the Ricotta mix and on top of the soaked biscuits, forming the next layer.
4.Scatter the mixed fruit on top with a little of the reserved juice.
Finish with Cantucci on the side for dipping.