1 kg of ricotta cheese
1 cup of butter or margarine at room temperature
3 egg yolks
2 cups of confectioner's sugar
1 tablespoon of unsweetened gelatin dissolved in 2 tablespoons of cold water
2 tablespoons of vanilla extract
1 cup of whipped cream
2 tablespoons of orange liqueur
3/4 cup of toasted pecans, cut into thin slices
1/2 cup of caramelized fruits
1/2 cup of maraschino cherries, well drained
1 ceramic pot with a hole at the bottom for draining excess liquid, thoroughly washed and dried
rubber bands for decoration
1 kg of ricotta cheese
1 cup of butter or margarine at room temperature
3 egg yolks
2 cups of confectioner's sugar
1 tablespoon of unsweetened gelatin dissolved in 2 tablespoons of cold water
2 tablespoons of vanilla extract
1 cup of whipped cream
2 tablespoons of orange liqueur
3/4 cup of toasted pecans, cut into thin slices
1/2 cup of caramelized fruits
1/2 cup of maraschino cherries, well drained
1 ceramic pot with a hole at the bottom for draining excess liquid, thoroughly washed and dried
rubber bands for decoration
Melt the ricotta cheese in a large bowl, then add the butter or margarine and blend until smooth
Next, add the egg yolks one at a time, without stopping to blend
Add the confectioner's sugar gradually, blending continuously
Dissolve the gelatin in cold water, and add it to the ricotta mixture
Add the vanilla extract and blend well
Blend the whipped cream with the orange liqueur and add it to the ricotta mixture
After that, add the toasted pecans, cut cherries into slices, and caramelized fruits, mixing carefully
Soak a fine cloth in cold water, wring it out thoroughly, and line the ceramic pot
Pour the ricotta mixture into the lined pot, cover with plastic wrap, and refrigerate for at least one day
To unmold, place a serving plate over the pot, invert the pot onto the plate, and carefully unmold
Remove the cloth and decorate with caramelized fruits or rubber bands
Not: This dessert can be stored in the refrigerator for up to 5 days before serving.
