"2 tablespoons of unflavored gelatin"
"1 cup of granulated sugar (crystal)"
"1/4 teaspoon of salt"
"2 separated eggs"
"1 cup of milk"
"1 tablespoon of grated lemon zest"
"1 tablespoon of lemon juice"
"2 tablespoons of rum"
"3 cups (750g) of ricotta cheese"
"Pecan crust of biscuits"
"1 cup of whipped cream"
Misture:
"2 tablespoons of melted butter"
"1 tablespoon of sugar"
"1/4 cup of chopped nuts (such as hazelnut, etc.)"
"2/3 cup of ground biscuits"
"A pinch of cinnamon"
"2 tablespoons of unflavored gelatin"
"1 cup of granulated sugar (crystal)"
"1/4 teaspoon of salt"
"2 separated eggs"
"1 cup of milk"
"1 tablespoon of grated lemon zest"
"1 tablespoon of lemon juice"
"2 tablespoons of rum"
"3 cups (750g) of ricotta cheese"
"Pecan crust of biscuits"
"1 cup of whipped cream"
Misture:
"2 tablespoons of melted butter"
"1 tablespoon of sugar"
"1/4 cup of chopped nuts (such as hazelnut, etc.)"
"2/3 cup of ground biscuits"
"A pinch of cinnamon"
Mix the gelatin, 3/4 cup of sugar and salt, and let it sit in a water bath
Beat the egg yolks, add milk, and combine with the gelatin mixture
Cook over low heat
Stir until the gelatin dissolves and the mixture thickens slightly, for about 10 minutes
Remove from heat and add lemon zest, lemon juice, and rum
Let it cool
Beat the ricotta cheese until smooth or pass through a sieve
Add the cooled gelatin mixture
Refrigerate and stir occasionally until the mixture holds its shape
Meanwhile, prepare the crust as follows:
Sprinkle half of the mixture at the bottom of a small tart pan
Reserve the rest to sprinkle on top
Beat the egg whites until stiff
Gradually add the remaining sugar and beat well
Add the cheese mixture
Fold in the whipped cream
Place the mixture in the prepared tart pan with the crust and sprinkle with the remaining mixture
Refrigerate until firm.
