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Foam ricotta, pitaya and raspberries

ingredients

servings

2

Sheep milk ricotta cheese

100 grams

Semiskimmed milk

2 spoons

Honey

30 grams

Pitaya

30 grams

Raspberries

40 grams

Apples

1 unit

Brown sugar

2 spoons

Lemon juice

2 spoons

Desserts from Italy

Foam ricotta, pitaya and raspberries

Foam ricotta, pitaya and raspberries

vegetarian with lactose

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Foam ricotta, pitaya and raspberries

Foam ricotta, Pitaya and raspberries

Foam ricotta, pitaya and raspberries step 1

step 1

Put to soak the Pitaya in a little cold water for about ten minutes.

Foam ricotta, pitaya and raspberries step 2

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.

Foam ricotta, pitaya and raspberries step 3

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.

Foam ricotta, pitaya and raspberries step 4

step 4

Cut the apple into small pieces, basting with lemon juice and pour it into a pan.

Foam ricotta, pitaya and raspberries step 5

step 5

Add sugar, 1 tablespoon water, and light the flame cook until the apple is discarded.

Foam ricotta, pitaya and raspberries step 6

step 6

Add dehydrated raspberries, mix and cook for 5 minutes, then turn off and whirls around getting a velvety cream. Make it cool.

Foam ricotta, pitaya and raspberries step 7

step 7

Compose the dessert by filling the cups with raspberry cream and serve cold.

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