Sweet soup with lemon
Instructions
Divide the bread of Spain in 4 parts and cut each of these wide, thin slices.
Wash the lemon, spremetene grattugiatene the juice and zest.
Put to soak isinglass, drain, squeeze it and dissolve it in a saucepan with 1 teaspoon of lemon juice, sugar and 2 tablespoons water.
Let cool.
Blend ricotta, yoghurt and milk.
Add the egg yolk, lemon rind and juice.
Blend for about 1 minute.
Stir the gelatine and stir.
Take a round bowl, sprinkle a layer of cream, then one of Spain loaf slices.
Continue to alternate the cream to the pan of Spain and finish with cream.
Refrigerate for five hours before serving.
Ingredients and dosing for 4 persons
- Disc 1 of pan of spain
- 1 sheet of isinglass
- 1 lemon
- 50 G = = Cane
- 100 g of cow's milk ricotta
- 100 g of yoghurt skinny
- 35 cl of skim milk
- 1 egg yolk