125g of melted butter or margarine
24 Maisena biscuits (approximately)
1/2 kg of ricotta
1/4 cup of sugar
1/2 teaspoon of vanilla extract
juice and zest of one lemon
two egg yolks
1/2 teaspoon of salt
1/4 cup of milk
1/4 cup of cold water
one tablespoon of unsalted gelatin
250g of heavy cream
two egg whites
1/2 cup of breadcrumbs
125g of melted butter or margarine
24 Maisena biscuits (approximately)
1/2 kg of ricotta
1/4 cup of sugar
1/2 teaspoon of vanilla extract
juice and zest of one lemon
two egg yolks
1/2 teaspoon of salt
1/4 cup of milk
1/4 cup of cold water
one tablespoon of unsalted gelatin
250g of heavy cream
two egg whites
1/2 cup of breadcrumbs
Mix the melted butter with the biscuits that have been passed through a blender and line a removable-bottom mold with it
Set aside 1/2 cup of biscuits to use as decoration
Bake the mixture for 10-15 minutes in a moderate oven
Sift the ricotta and mix with 1/4 cup of sugar, vanilla extract, lemon zest and juice
Mix the egg yolks, salt, sugar, milk, and cold water until thickened
Soak the gelatin in cold water
Add the heavy cream to the egg mixture while it's still warm
Let it cool
Beat the heavy cream and egg whites together and fold into the above mixture
Pour everything into the prepared mold with the baked biscuits
Dust the top with the reserved breadcrumbs
Refrigerate overnight
