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Soak the raisins in warm water for half an hour, so that they get soften. Gently squeeze the raisins ad perfume them with high quality brandy. Sift ricotta, add sugar, egg yolks, a bit of vanilla. Work the mixture with a wooden spoon. Beat egg-white stiff with a bit of salt. Incorporate with delicacy the egg-white to the ricotta cream using a whisk. Butter and flour small tureens 7-10 cm high, fill half of them and put into a preheated oven for 15 minutes.
For the extra strong chocolate coffee:
Boil coffee with sugar, add cocoa with a wooden spoon and boil again, then add liquid cream and boil another time, perfume with brandy. Serve the flan at room temperature, decorate the plate with thin strawberry slices, white chocolate flakes and next to it a small bowl with the warm sauce.