Chop the candied fruit.
Strain the ricotta through a colander and put into a pan. Add the maraschino cherries, powdered sugar, lemon juice and zest until smooth.
Whip the cream until stiff peaks form. Mix together the cream, fruit and ricotta mixture.
Divide the mixture between the molds and freeze for at least 4 hours.
About 10 minutes before serving, remove the molds from the freezer. Turn them out onto four plates (to dislodge: dip the molds briefly in hot water).
Garnish with the black currants and mint. Dust with the powdered sugar.
Wine pairing: Breganze Torcolato