Ricotta cream
Instructions
Cut apricots into pieces and let them macerate in apricot.
In a pan put the egg yolks with the caster sugar; Add the dissolved cornstarch with a little warm milk and then poured the rest of cold milk.
As soon as the mixture Gets a boil add the isinglass well squeezed, shuffled, withdrawn from heat, let cool.
Blend ricotta and icing sugar.
Mix cream, cottage cheese, whipped cream, apricots with their liquor.
Pour into Bowl and place in refrigerator.
Ingredients and dosing for 8 persons
- 500 g of ricotta romana
- 180 g of whipped
- 140 g of granulated sugar
- 80 g of icing sugar
- 100 g of dried apricots
- 4 sheets of isinglass
- 4 eggs
- 50 cl of milk
- 20 g of maizena
- Apricot brandy