Ricotta cups
Instructions
Put the ricotta in a bowl, 50 g of sugar and the lemon zest, working extensively with a hand whisk, then add the cream and mix well.
Put in Blender melon pulp and reduce it in cream by adding remaining sugar.
Split the biscuits in 4 cups, fill in each part of melon cream and filled with ricotta cream.
Sprinkle with chopped pistachios and refrigerate.
Ingredients and dosing for 4 persons
- 400 g of honeydew melon pulp
- 500 g of ricotta
- 1 glass of cream
- 100 g of sugar
- 1/2 lemon (zest)
- 12 cookies ladyfingers
- 30 g of pistachios