The protagonist of this recipe: Traditional Fresh Sheep Ricotta
Ingredients
4 people- Puffed rice 80 g
- Hazelnuts 120 g
- Dark chocolate 80 g
- Fresh Sheep Ricotta 200 g
- Sugar 50 g
Method
Slowly melt the chocolate in a saucepan. Meanwhile, mince the hazelnuts.
Then add the rice and hazelnuts to the melted chocolate and mix. Let cool slightly and give the mixture the shape of a mini cake.
Separately, mix the fresh Sheep Ricotta with sugar and work the mixture with the whisks, so it will have a lighter consistency.
Put the ricotta in the pastry bag and make small meringues, then let them rest in the refrigerator.
Garnish the chocolate and hazelnut base with the meringues and serve it cold.
RECIPE BY: Luisa Bayre and her staff
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