- 5 oz (250 g) of ricotta cheese
- 5 oz (150 g) of cream
- 3 1/2 oz (100 g) of almonds
- 2 1/2 oz (75 g) of sugar
- 2 egg yolks
- 1 sheet of gelatin
- 300 ml (1 1/4 cups) of water
- 6 Cuoricini
HOW TO PREPARE THEM
Grind the almonds in a blender, add water and place in the fridge.
After 8 hours, strain the almond milk.
Beat the egg yolks with the sugar, stir in the almond milk and cook in a bain-marie to thicken the cream. Add the gelatin, previously softened in cold water, and let it cool.
Finally, add the ricotta cheese and whipped cream.
Fill the little molds, decorating with Cuoricini.