Ricotta Afternoon Delight

In a small saucepan, sprinkle the gelatin over 1/4 cup of milk

Let it sit for a few minutes

Cook over low heat, stirring constantly until the gelatin has dissolved

In a medium bowl, mix the remaining milk with the milk and gelatin mixture. Reserve

Beat the ricotta, lemon juice, egg yolks, and 3/4 cup of crushed Maizena biscuits until smooth

Add the milk with the gelatin and mix well

Combine the ricotta mixture with the gelatin mixture, stirring well

Chill in the refrigerator for about 30 minutes or until it maintains its shape

In the bottom of a removable mold, sprinkle half of the mixture and add 1/4 cup of crushed Maizena biscuits

Beat until stiff peaks form

Add to the remaining mixture and pour into the prepared mold

Sprinkle with the remaining biscuit crumbs and refrigerate for three or four hours

Serve in 16 equal portions.