*  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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