250 gr ricotta cheese

50 mascarpone cream

100 gr sugar

300ml heavy cream

4 gr gelatin

amaretti biscuits or fruit jam

 

In a bowl transfer the ricotta cheese with mascarpone cream, heat in double boiling, stir now and then.

Heat 60 gr of sugar with 50 gr of heavy cream.

Place the gelatin to get soft in cold water.

Whip the remaining heavy cream (soft peaks) with the rest of sugar.

Add the soft gelatin in the hot heavy crem.

Add this mixture at the ricotta and mascarpone and finally add the semi whipped heavy cream. Stir well and divide among the ramekins.

Place in the fridge for 2 hours. Before serve it add some broken amaretti biscuit on top.

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Fiamma Arrighi

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