Ricotta Cream

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Ricotta Cream
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Difficulty:
easy
Difficulty
Preparation:
3 h. 20 min.
Preparation

Ingredients

for
4
Ingredients
Lemon peel (1 teaspoon zest)
Orange peel (1 teaspoon zest)
1 tablespoon
500 grams
4 sheets
2
2 tablespoons
3 tablespoons
liquid Honey
400 grams
2 tablespoons
1 tablespoon
Mint (for garnish)
4

Preparation steps

1.

Soak the gelatin in cold water.

2.

Mix the yolks with powdered sugar until creamy. Add ricotta, orange and lemon zest, lemon juice and 2 tablespoons of honey. Mix well. Dissolve gelatin while dripping wet in a small saucepan over low heat and stir into the ricotta cream. Fill heart ramekins and refrigerate for about 3 hours until cold.

3.

Rinse the raspberries, pat dry, (set some aside for garnish), mix with powdered sugar and sherry, bring to a boil and simmer for a few minutes, then strain through a sieve and let cool.

4.

To serve, turn over the ricotta cream on a plate, serve with the raspberry sauce and garnish with mint leaves and raspberries.