2 envelopes of white gelatin, unsalted (12 g each)
1/3 cup of grated Parmesan
1 teaspoon of salt
2 eggs, separated
2 cups of milk
480 g of ricotta cheese
1/4 cup of orange juice
1/4 cup of lemon juice
1 tablespoon of vanilla extract
1 tablespoon of grated orange zest
250 g of grapes
1 orange, peeled and used for decoration
2 tablespoons of gelatin dessert
2 envelopes of white gelatin, unsalted (12 g each)
1/3 cup of grated Parmesan
1 teaspoon of salt
2 eggs, separated
2 cups of milk
480 g of ricotta cheese
1/4 cup of orange juice
1/4 cup of lemon juice
1 tablespoon of vanilla extract
1 tablespoon of grated orange zest
250 g of grapes
1 orange, peeled and used for decoration
2 tablespoons of gelatin dessert
Grease a 20 cm springform pan. Reserve
In a saucepan, combine the gelatin, Parmesan, and salt
On the side, beat the egg yolks with milk using a manual whisk until smooth
Add to the saucepan and mix well
Heat over low heat until slightly thickened (just enough to coat the back of a metal spoon)
Remove from heat and transfer to a medium-sized bowl
Place in an ice bath and stir until slightly thickened (like egg white, about 10 minutes)
Pass the ricotta through a food processor or blender with orange and lemon juice and vanilla extract until smooth
Add the ricotta mixture to the cream and grated orange zest
Continue stirring over ice until the mixture thickens
Beat the egg whites until stiff and add to the previous mixture
Pour into the prepared pan and refrigerate for at least 3 hours
To serve: release the sides of the pan with a knife, remove the bottom crust, flip the cake onto a serving plate, remove the outer ring
Decorate with grapes, forming a bunch
Cut the orange peel into thin strips and decorate
Cut the orange in half, then cut each half into thin slices and arrange around the cake
Melt the gelatin dessert until warm and brush over the grapes
Serve 18 slices.
