Serves: 8 people Difficulty ': Media Preparation time: 60 minutes + cooling INGREDIENTS FOR THE BASE: 200g. 150gr of dry biscuits. 50g of butter. 50g blanched almonds. Hazelnut maraschino FOR THE BAVARIAN: 500gr. 300g ricotta cheese. 100g of whipped cream. 10g of sugar. isinglass (gelatin sheets) 2 vanilla beans FOR DECORATION: ripe fruit in season (peaches, raspberries, blackberries, strawberries, currants, prunge) apricot jelly with fresh mint ----------- --------------- PROCEDURE Prepare the base: the cookies passed to the mixer along with the hazelnuts and almonds, then gather the mixture into a bowl and mix it with melted butter and a dash of maraschino .
Place on a metal plate, covered with parchment paper, a ring hinged cabinet 21cm. in diameter, then spread the mixture on the cookie edges and bottom, preparing a base of about a finger thick, passed in the refrigerator to solidify the mixture. Prepare the cream: Mix the ricotta, and prepare a syrup by boiling for 3 minutes 100gr.
of water with sugar and vanilla beans, then melt the gelatin already 'softened in cold water. Stir in the ricotta, collected in a bowl of syrup gelatin, passing it through a strainer. As soon as the cheese will begin 'to thicken, Incorporate the whipped cream and pour the mixture over the biscuit base in the ring, keep the cream in the refrigerator for 6 hours.
After the specified time, remove the cake from the refrigerator, open the zipper and liberatelo the ring. Decorate the cream with ripe fruit (whole and slices) and, finally, lucidatela with slightly warmed apricot jelly. Complete with decorative sprigs of fresh mint and serve immediately. 
Place on a metal plate, covered with parchment paper, a ring hinged cabinet 21cm. in diameter, then spread the mixture on the cookie edges and bottom, preparing a base of about a finger thick, passed in the refrigerator to solidify the mixture. Prepare the cream: Mix the ricotta, and prepare a syrup by boiling for 3 minutes 100gr.
of water with sugar and vanilla beans, then melt the gelatin already 'softened in cold water. Stir in the ricotta, collected in a bowl of syrup gelatin, passing it through a strainer. As soon as the cheese will begin 'to thicken, Incorporate the whipped cream and pour the mixture over the biscuit base in the ring, keep the cream in the refrigerator for 6 hours.
After the specified time, remove the cake from the refrigerator, open the zipper and liberatelo the ring. Decorate the cream with ripe fruit (whole and slices) and, finally, lucidatela with slightly warmed apricot jelly. Complete with decorative sprigs of fresh mint and serve immediately.
No comments:
Post a Comment