Serves: 4 people Difficulty ': Media Preparation time: 50 minutes INGREDIENTS 500g. Roman ricotta cheese 5 eggs 1 tablespoon fresh flour 80gr. 80g of icing sugar. granulated sugar 1 teaspoon cinnamon 1 handful of pine nuts 1 tablespoon grated lemon peel 1 cup of the butter rum icing sugar a pinch of salt For the sauce juice of 1 lemon 4 ripe kiwi 10gr.
PROCEEDINGS -------------------------- sugar in a bowl with the ricotta cheese 4 egg yolks and 1 whole egg, keeping aside the egg whites. Stir the mixture and mix well. Stir in the sifted flour, granulated sugar and 1 / 2 teaspoon of cinnamon powder. United dough the lemon zest and pine nuts.
Add rum and mix well. In a bowl with a whisk eletterica, mounted a stiff with a pinch of salt 4 egg whites embed them to the ricotta mixture, stirring gently from bottom to top. Lightly butter 4 small molds with a diameter of about 10cm round. and the edges of 4cm. Divide the mixture. Sprinkle the surface with icing sugar mixed with the remaining cinnamon, then bake at 180 degrees for 30 minutes.
When cooked, remove from oven and let cool. Meanwhile peel the kiwi, taglietene 3 pieces and arrange in a bowl. Cut the kiwi into thin slices and left them aside. Add sugar to the bowl, sprinkle with lemon juice and stir. Pour into the glass of a food processor and blend until a smooth cream.
Pour the sauce kiwi at the bottom of 4 plates, Lie down on top of the ricotta flan. Garnish the surface of each custard with a slice of kiwi fruit and serve. COUNCIL Kiwis are sold unripe for better conservation, therefore wait 'a few days before consumption. 
PROCEEDINGS -------------------------- sugar in a bowl with the ricotta cheese 4 egg yolks and 1 whole egg, keeping aside the egg whites. Stir the mixture and mix well. Stir in the sifted flour, granulated sugar and 1 / 2 teaspoon of cinnamon powder. United dough the lemon zest and pine nuts.
Add rum and mix well. In a bowl with a whisk eletterica, mounted a stiff with a pinch of salt 4 egg whites embed them to the ricotta mixture, stirring gently from bottom to top. Lightly butter 4 small molds with a diameter of about 10cm round. and the edges of 4cm. Divide the mixture. Sprinkle the surface with icing sugar mixed with the remaining cinnamon, then bake at 180 degrees for 30 minutes.
When cooked, remove from oven and let cool. Meanwhile peel the kiwi, taglietene 3 pieces and arrange in a bowl. Cut the kiwi into thin slices and left them aside. Add sugar to the bowl, sprinkle with lemon juice and stir. Pour into the glass of a food processor and blend until a smooth cream.
Pour the sauce kiwi at the bottom of 4 plates, Lie down on top of the ricotta flan. Garnish the surface of each custard with a slice of kiwi fruit and serve. COUNCIL Kiwis are sold unripe for better conservation, therefore wait 'a few days before consumption.
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