Ingredients
For the filo parcels- 3/4 small pineapples, finely diced
- 5 pieces preserved stem ginger, finely diced
- 2 limes, zest
- 250 g ricotta cheese
- 1 egg
- 3 tbsp caster sugar
- 8 sheets filo pastry
- 100 g melted butter
- 1/4 small pineapples, finely diced
- 3 tbsp stem ginger syrup
- 1 lime, juice only
- 75 ml double cream
Description
For A Versatile And Delicious Dessert, Try Janet Brinkworth's Creamy Ricotta, Ginger And Pineapple Parcel
UK TV
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