2 soup spoons of unsalted gelatin
1 cup of sugar
3 separated eggs
1 cup of milk
1 tablespoon of grated lime zest
1 soup spoon of freshly squeezed lime juice
3 soup spoons of rum
750g of ricotta cheese passed through a sieve
1 cup of whipped cream
Crust:
2 soup spoons of melted butter
1/4 cup of finely chopped hazelnuts
2/3 cup of crushed Maizena biscuit
1/2 teaspoon of ground cinnamon
2 soup spoons of unsalted gelatin
1 cup of sugar
3 separated eggs
1 cup of milk
1 tablespoon of grated lime zest
1 soup spoon of freshly squeezed lime juice
3 soup spoons of rum
750g of ricotta cheese passed through a sieve
1 cup of whipped cream
Crust:
2 soup spoons of melted butter
1/4 cup of finely chopped hazelnuts
2/3 cup of crushed Maizena biscuit
1/2 teaspoon of ground cinnamon
To make the filling, mix the gelatin with 3/4 cup of sugar
Beat the egg yolks
Mix with milk and add to the gelatin mixture
Place over low heat and cook until the gelatin has dissolved and the mixture has thickened slightly (about 10 minutes)
Remove from heat, stir in lime zest, juice, and rum
Let cool
Add ricotta cheese passed through a sieve
Refrigerate, stirring occasionally, until thickened
Meanwhile, prepare the crust by mixing all ingredients
Pour half of the mixture into the bottom of a removable 20cm tart pan
Beat egg whites until stiff, then add remaining sugar and beat well
Mix in cheese and whipped cream
Place in prepared tart pan and top with remaining crumbs
If desired, decorate with lime zest and place all crumbs at the bottom.
