1 cup of grated cheese
3 spoons of unsalted gelatin
3 egg yolks
1 1/2 cups of whole milk
3 cups of ricotta cheese
zest and juice from 1 1/2 lemons
1 1/2 cups of heavy cream
Strawberry Sauce
1 kg of strawberries
2/3 cups of grated cheese
1/2 cup of water
2 spoons of cornstarch
2 spoons of unsalted butter
1 cup of grated cheese
3 spoons of unsalted gelatin
3 egg yolks
1 1/2 cups of whole milk
3 cups of ricotta cheese
zest and juice from 1 1/2 lemons
1 1/2 cups of heavy cream
Strawberry Sauce
1 kg of strawberries
2/3 cups of grated cheese
1/2 cup of water
2 spoons of cornstarch
2 spoons of unsalted butter
Mix the cheese, gelatin, egg yolks, and milk
Beat well
Cook over low heat, stirring constantly, until slightly thickened
Let cool
Sift the ricotta through a fine-mesh sieve or cheesecloth
Add to the gelatin mixture
Combine the lemon zest and juice
Mix well
Whip the heavy cream until stiff peaks form
Fold in the egg whites until no white remains
Add all ingredients together and mix well
Pour into a springform pan and refrigerate until firm
Remove from the pan, place on a serving plate, and top with strawberry sauce and whole strawberries
Strawberry Sauce
Wash the strawberries and puree to 1 cup of pulp
Mix this pulp with sugar, water, and cornstarch
Cook over medium heat for 2 minutes, stirring constantly
Add the butter and stir until melted
Cool and refrigerate until ready to serve
Arrange whole strawberries on top of the cake and drizzle with strawberry sauce.
