1 quart of water
2 cups of sugar
24 pineapple chunks, without skin and seeds, cut in half
For the cream
700g ricotta cheese
1/2 cup milk
1/2 cup sugar
2 tablespoons grated lemon zest
1 package of champagne or diplomat biscuits, crushed
1 quart of water
2 cups of sugar
24 pineapple chunks, without skin and seeds, cut in half
For the cream
700g ricotta cheese
1/2 cup milk
1/2 cup sugar
2 tablespoons grated lemon zest
1 package of champagne or diplomat biscuits, crushed
In a saucepan, place the water and sugar and bring to moderate heat, stirring until the sugar dissolves
Let it simmer for 3 minutes, then add the pineapple chunks and cook until they are tender and the syrup is slightly thickened
Prepare the cream: process the ricotta cheese, milk, sugar, and lemon zest in a processor
To assemble the dessert: in a large bowl, create layers of drained pineapple, ricotta cream, and crushed biscuits
Dress to taste and refrigerate until ready to serve
Serve with syrup on the side
Yields 12 servings.
