1 envelope of unflavored white gelatin
1/3 cup of water
250 g of Gorgonzola cheese
1 cup of milk
1 cup of creamy ricotta cheese
Optional
6 individual molds or a bundt pan of 5.5 cm x 9 cm x 20 cm greased with oil
1 envelope of unflavored white gelatin
1/3 cup of water
250 g of Gorgonzola cheese
1 cup of milk
1 cup of creamy ricotta cheese
Optional
6 individual molds or a bundt pan of 5.5 cm x 9 cm x 20 cm greased with oil
Sprinkle the gelatin over the water, let it hydrate for five minutes, and then heat it over medium heat in a bain-marie until dissolved
Blend together with the cheese and milk in a processor
Add the ricotta and mix until smooth
Pour into molds and refrigerate until firm.
