Serves: 6 people Difficulty ': Media Preparation time: 50 minutes + 5 hours in the refrigerator INGREDIENTS 2 discs of sponge 20cm. diameter 500gr. 200g ricotta cheese. cream 70g. 50g of white chocolate. of mixed candied peel 25g. gelatin sheets in 2 dl. Grand Marnier 180g. powdered sugar 4 tablespoons vanilla FOR DECORATING orange syrup 100gr.
mixed candied fruit peel 100g. icing sugar 1 egg 2 carambola PROCEEDINGS -------------------------- Soften gelatin in cold water, then drain and squeeze it. Dilute the goal 'of liquor 1DL. water and brush the mixture of hard sponge. Whip the cream. Reduce the white chocolate shavings. Whip the ricotta with icing sugar and vanilla, add the chocolate chips and chopped candied fruit peel.
mixed candied fruit peel 100g. icing sugar 1 egg 2 carambola PROCEEDINGS -------------------------- Soften gelatin in cold water, then drain and squeeze it. Dilute the goal 'of liquor 1DL. water and brush the mixture of hard sponge. Whip the cream. Reduce the white chocolate shavings. Whip the ricotta with icing sugar and vanilla, add the chocolate chips and chopped candied fruit peel.
