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Desserts from Italy
Foam ricotta, pitaya and raspberries
Foam ricotta, pitaya and raspberries
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Foam ricotta, Pitaya and raspberries
preparation
step 1
Put to soak the Pitaya in a little cold water for about ten minutes.
step 2
Meanwhile, pour the ricotta cheese in a saucepan with honey and milk and make heat, stirring with a whisk to obtain a smooth and soft cream.
step 3
Add Pitaya and mixes. Transfer the cream with the hand blender with movements from the top downwards so as to obtain a lightly whipped mousse. Spoon meringue into two cups and put in the refrigerator.
step 4
Cut the apple into small pieces, basting with lemon juice and pour it into a pan.
step 5
Add sugar, 1 tablespoon water, and light the flame cook until the apple is discarded.
step 6
Add dehydrated raspberries, mix and cook for 5 minutes, then turn off and whirls around getting a velvety cream. Make it cool.
step 7
Compose the dessert by filling the cups with raspberry cream and serve cold.