LACTOSE-FREE SHEEP RICOTTA CHEESECAKE WITH CHOCOLATE

Mince the biscuits, dark chocolate and almonds.

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

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.

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.

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

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.

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

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