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200g Maltese ricotta
100g helwa tat-Tork
1 tbsp Caribbean rum
1 tbsp. icing sugar
1/2 orange zest
1 tbsp. chocolate chip
1 tbsp. chopped nuts
Broken cannoli shells to serve with the dip
Mix everything together except the cannoli shells. Set aside some helwa, chocolate and nuts to top the dip and serve with the cannoli shells. Keep refrigerated until ready to serve.
"Eat according to the seasons and use local ingredients." Self-taught, stay at home mother of two. She literally devours cookbooks and doesn’t miss a show.
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