Ricotta cheese semifrette
It's surprisingly easy to make, as you just solidify it without using fire
How to make it
1
Chop all the ingredients in [A]
2
Mix the ricotta cheese well in a large bowl
3
Add the chopped (1) to the bowl (2) and mix well
4
In another bowl, combine the cream and granulated sugar and whip until stiff for 6-7 minutes. Add this to [3] and quickly mix
5
Place a baking sheet on top of a baking tray and arrange the ring mold on top of it. Place [4] inside the mold and flatten it out with a spatula
6
[5] Chill in the freezer overnight to harden
7
Once it has hardened, remove it from the mold and place it on a plate coated with raspberry sauce
ingredients6
-
[A]
- almond
- 20g
-
- walnut
- 20g
-
- Rum raisin
- 15g
-
- orange peel
- 15g
-
- lemon peel
- 15g
-
- chocolate
- 15g
-
- Ricotta cheese
- 200g
-
- Fresh cream
- 200ml
-
- Granulated sugar
- 60g
-
- raspberry sauce For finishing with
- Appropriate amount
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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