I didn't have any moulds so I used a cupcake tin, which worked okay but it was a b%tch to unmould! I wouldn't recommend it.
(from Gina DePalma's Dolce Italiano)
1 cup fresh sheep's milk ricotta or whole cow's milk ricotta (see below for recipe)
1 cup whole milk
1 1/2 cups heavy cream
1/2 cup plus 2 tablespoons granulated sugar
1/2 or 1 vanilla bean (I used 1 because it seemed silly to just use half, more vanilla I say!)
1 packet powdered gelatin (I used 2 1/2 tsp, the original recipe calls for 4 sheets of gelatin)
crystallised violets to decorate
Makes about 2 cups
2L full cream milk
1 cup heavy cream
1/2 tsp salt
3 tablespoons fresh lemon juice
Special equipment: large sieve, fine-mesh cheesecloth
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
Slowly bring milk, cream, and salt to a rolling boil in a 5-6L heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.