Remove and place into a bowl, cover and refrigerate until needed. Transfer the melted milk chocolate into the ricotta mixture with 80 mll of Kahula and blitz in the food processor until smooth.

Melt your chocolate by placing a bowl over a saucepan with a small amount of water (make sure the water is not touching the bottom of the bowl) break up all of the milk chocolate into the bowl and heat over saucepan with water until melted, stirring when needed. Place 250g of cooled, homemade ricotta into food processor and blitz until smooth. Transfer the melted dark chocolate into the ricotta mixture with 80 ml of cointreau and blitz in the food processor until smooth. Melt your chocolate by placing a bowl over a saucepan with a small amount of water (make sure the water is not touching the bottom of the bowl) break up all of the dark chocolate into the bowl and heat over saucepan with water until melted, stirring when needed. Place 400g of cooled, homemade ricotta into food processor and blitz until smooth.

Glace clementines