Pitanga in Bloom

Name: Pitanga in Bloom
Yield: 4
Ingredients: 1 cup of pitanga puree (without seeds); 1/2 cup of water; 2 tablespoons of cornstarch; 5 envelopes of powdered gelatin; For the cream; 2/3 cup of skim milk; 1 tablespoon of cornstarch; 1 egg yolk; 1 teaspoon of vanilla extract; 5 envelopes of powdered gelatin; For the cheese cream; 2 cups of ricotta; 1 tablespoon of vanilla extract; 8 envelopes of powdered gelatin; 1/4 cup of skim milk

1
1 cup of pitanga puree (without seeds)
2
1/2 cup of water
3
2 tablespoons of cornstarch
4
5 envelopes of powdered gelatin
5
For the cream
6
2/3 cup of skim milk
7
1 tablespoon of cornstarch
8
1 egg yolk
9
1 teaspoon of vanilla extract
10
5 envelopes of powdered gelatin
11
For the cheese cream
12
2 cups of ricotta
13
1 tablespoon of vanilla extract
14
8 envelopes of powdered gelatin
15
1/4 cup of skim milk

Ingredients

1
1 cup of pitanga puree (without seeds)
2
1/2 cup of water
3
2 tablespoons of cornstarch
4
5 envelopes of powdered gelatin
5
For the cream
6
2/3 cup of skim milk
7
1 tablespoon of cornstarch
8
1 egg yolk
9
1 teaspoon of vanilla extract
10
5 envelopes of powdered gelatin
11
For the cheese cream
12
2 cups of ricotta
13
1 tablespoon of vanilla extract
14
8 envelopes of powdered gelatin
15
1/4 cup of skim milk

Directions

1
In a saucepan, combine pitanga puree, water, and cornstarch
2
Heat until thickened
3
Remove from heat and mix in powdered gelatin
4
Pour into individual serving dishes and refrigerate
5
For the cream
6
Combine all ingredients (except powdered gelatin) in a saucepan and heat, stirring until thickened
7
Remove from heat, mix in powdered gelatin, and let cool
8
Serve over chilled pitanga mixture
9
For the cheese cream
10
Blend ricotta and vanilla extract in a blender until smooth
11
Add skim milk gradually to form a smooth and homogeneous cream.