CREATIVE

LACTOSE-FREE SHEEP RICOTTA CHEESECAKE WITH CHOCOLATE

EASY | 30 minutes

Ingredients

6 people
  • Fresh Lactose-Free Ricotta 250 g
  • Whipping cream 150 ml
  • Dark chocolate 75 g
  • Sugar 50 g
  • Isinglass 3 g. (a sheet and a half)
  • Vanilla essence a few drops

Method

The base

1

Melt the butter in a bain-marie, or in the microwave, then let it bring to room temperature.

2

Mince the biscuits, dark chocolate and almonds.

3

Combine melted butter and mix gently until the mixture is uniform, but grainy.

4

Arrange the mixture into small containers with the bottom lined with transparent cling film, compact well with the back of a spoon, then put in the refrigerator for about 30 minutes.

The cream

1

Dunk the isinglass in cold water.

2

Heat 50 ml of cream, stop the boil and add the isinglass, stirring with a whisk to melt it well. Let bring to room temperature.

3

Melt the chocolate in a bain-marie, or in the microwave, and then let bring to room temperature. Meanwhile, whip the cream.

4

In a bowl, put sugar, Lactose-free Sheep Ricotta and vanilla essence and work with the whisk until you get a cream, add whipped cream and add also liquid cream.

5

In another small bowl, whip the remaining cream (100 ml) well and hold it steady.

6

Combine the cream and isinglass mixture with the ricotta cream, then the cooled melted chocolate, and gently add the whipped cream.

Compose the dessert

1

With a pastry bag put the cream obtained on the base of biscuits.

2

Place the single-portion cups of lactose-free chocolate cheesecake in the refrigerator for 4-5 hours and let harden.

RECIPE BY: Luisa Bayre and her staff

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