FAST

RICOTTA COLD CAKE

EASY | 15 minutes

Ingredients

4 people
  • Puffed rice 80 g
  • Hazelnuts 120 g
  • Dark chocolate 80 g
  • Fresh Sheep Ricotta 200 g
  • Sugar 50 g

Method

1

Slowly melt the chocolate in a saucepan. Meanwhile, mince the hazelnuts.

2

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.

3

Separately, mix the fresh Sheep Ricotta with sugar and work the mixture with the whisks, so it will have a lighter consistency.

4

Put the ricotta in the pastry bag and make small meringues, then let them rest in the refrigerator.

5

Garnish the chocolate and hazelnut base with the meringues and serve it cold.

RECIPE BY: Luisa Bayre and her staff

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