SWEET SOUVENIR OF RICOTTA

SWEET SOUVENIR OF RICOTTA

DESSERT
LINE SPECIALI

TIME
15 min

DIFFICULTY
easy

SERVINGS
4

INGREDIENTS

  • Sheep’s or cow’s milk ricotta 350 gr
  • Hazelnuts 50 gr
  • Caster sugar 50 gr
  • Acacia Honey with Summer Truffle 50 gr
  • Mulled wine reduction 50 ml

DIRECTIONS
Whip the ricotta with a stirring whisk to make it lighter and foamy, then place it in a pastry bag. Melt the sugar over low heat to make caramel. As soon as it is ready, let it strain onto a sheet of baking paper to make the shape you prefer, making sure that it is very thin. Let it cool, separately.
To serve, place chunks of the ricotta into a deep plate and cover with Acacia Honey with Summer Truffle and a few drops of mulled wine. Crumble some hazelnuts and lay the prepared, now ready caramel decoration.

Chef Daniele Citeron

Miele
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