Beef stew with coconut
Instructions
Toast the pine nuts under the grill for about 1 minute, turning them until they occasionally.
Mix the ricotta with the sugar and coconut.
With the compound form balls the size of walnuts, pine nuts, making them pass them in well join up and sprinkle with powdered sugar.
Arrange the pieces on dessert plate 1 and keep them cool until ready to serve.
Ingredients and dosing for 4 persons
- 250 g of sheep's ricotta
- 50 g of sugar
- 50 g of grated coconut
- 80 g of pine nuts
- 1 tablespoon of icing sugar