Friday, February 25, 2011

Ricotta cream and cake

Serves: 4 people Difficulty ': Easy Preparation time: 35 minutes + 1 hour in the refrigerator INGREDIENTS FOR CREAM 100gr. 150ml of fresh ricotta. 100g of milk. 120g of sugar. 30g of panettone. white flour "00" FOR DECORATING 2 egg chocolate hazelnut PROCEEDINGS -------------------------- Beat the egg yolks with sugar and add the flour sifted.

Boil milk and pour on egg mixture, stirring with a whisk. Put on the heat and let thicken gently, stirring constantly, pour into a bowl and let cool. Combine the cake into pieces and reduced as soon as the mixture has' cooled completely, Mix in ricotta. Leave in refrigerator for 1 hour and serve the cream covered with chocolate chips, hazelnut.

COUNCIL To give the recipe a touch more 'greedy can add 70g. dark chocolate chips to mixture and when the 'still on fire (mixing well with a whisk until completely melted chocolate).

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