*  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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