Pots De Creme Leopardo

* Exported from MasterCook II *

Pots De Creme Leopardo

Recipe By : Dr. Susan Hartman
Serving Size : 12 Preparation Time :0:45
Categories : Desserts To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- <FIRST LAYER>
1 Lb Ricotta Cheese
1/4 C Sugar
3 Tbsp Orange Liqueur
2 Tbsp Heavy Cream
2 Oz Semisweet Chocolate -- chopped*
-- <SECOND LAYER>
6 Oz Semisweet Chocolate Pieces
1 1/4 C Light Cream
2 Egg Yolks
Dash Of Salt
Toasted Almonds

*May use tiny chocolate chips instead.

FOR THE FIRST LAYER:

In a bowl combine well ricotta cheese, sugar, liqueur, heavy cream, and
chocolate. Fill 12 small remekins half full.

FOR THE SECOND LAYER:
In a very saucepan combine chocolate pieces and light cream. Stir over
low heat until blended satin smooth. Mixture should be fairly thick,
but keep it from boiling. Beat egg yolks and a dash of salt until
thick. Gradually stir the chocolate mixture into the eggs. Spoon on
tof of the ricotta mixture. Chill at least 4 hours. Garnish with
toasted almonds.

Serves 12

Source: "Mountain Measures"--Junior League of Charleston, WV
ed. 1974




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