Puff Pastry and Cream

Thaw puff pastry. Roll out thinly and cut out 24 hearts with a cookie cutter (about 7 cm) (approximately 3 inches). Arrange on a lined with parchment paper baking tray, brush with beaten egg yolk and sprinkle wtih 2/3 of almonds and a little powdered sugar.

Bake in preheated oven at 200°C (approximately 400°F) for about 8 minutes. Remove from oven and let cool.

Soak gelatine in cold water.

Bring milk to a boil, add semolina and cook for about 3 minutes, stirring. Remove from heat, let cool slightly, add dripping wet gelatin and mix well. Add ricotta, liqueur, lemon juice and sugar and refrigerate until cream starts to thicken. As soon as it starts to thicken, beat heavy cream until stiff and fold into semolina milk.

Spread cream onto half of almond puff pastry hearts, top with the rest of hearts and sprinkle with remaining almonds.