250g of fresh ricotta
1/2 cup of freshly squeezed passion fruit puree (strain the pulp to obtain this quantity)
1/2 cup of water
1 envelope of unsweetened gelatin (12g)
add to taste
3 egg whites beaten in snow
250g of fresh ricotta
1/2 cup of freshly squeezed passion fruit puree (strain the pulp to obtain this quantity)
1/2 cup of water
1 envelope of unsweetened gelatin (12g)
add to taste
3 egg whites beaten in snow
Strain the ricotta
Mix the passion fruit puree with the water
Soak the gelatin in 1/4 cup of cold water
Heat the gelatin until dissolved and mix with the ricota and passion fruit puree
Sweeten to taste with an addendum and chill in the refrigerator for about 20 minutes
Beat the egg whites in snow and mix carefully with the ricotta
Pour into molds or a cannelé mold of 19cm in diameter, moistened with water and refrigerate until firm
When serving, unshape
Serves 4
