1 package (200g) of almond flour or chocolate biscuits
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 envelope unflavored gelatin
2/3 cup whole milk
2 large egg whites
1/2 kg ricotta cheese, drained and sifted
1 tablespoon grated orange zest
1 cup plain yogurt
2 tablespoons heavy cream
4 tablespoons unsalted butter, softened
160g dark chocolate chips, cooled
1 package (200g) of almond flour or chocolate biscuits
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 envelope unflavored gelatin
2/3 cup whole milk
2 large egg whites
1/2 kg ricotta cheese, drained and sifted
1 tablespoon grated orange zest
1 cup plain yogurt
2 tablespoons heavy cream
4 tablespoons unsalted butter, softened
160g dark chocolate chips, cooled
Preheat the oven to a moderate temperature (180°C)
Grease a 22cm springform pan
Microwave the biscuits in a blender until they're crushed
Mix with softened butter and granulated sugar
Pour into the prepared pan, leaving a small border around the edges
Bake for 10 minutes
Let cool completely before refrigerating
Combine gelatin, sugar, and milk in a small saucepan
Mix well
Add egg whites and mix until smooth
Leave to rest for 3 minutes
Heat over low heat, stirring constantly, until the gelatin has dissolved and the mixture has thickened slightly
Don't let it boil
Remove from heat and let cool completely
Beat ricotta cheese with yogurt and orange zest
Gradually add the cooled gelatin mixture while beating
Cool in an ice bath with cubed ice until it thickens slightly
Beat egg whites to stiff peaks
Add confectioner's sugar, 1 tablespoon at a time, beating until smooth
Combine with ricotta cheese mixture
Remove 2 cups of this mixture and fold into the cooled chocolate
Layer the mixtures in the prepared pan, marring them slightly
Refrigerate for 4 hours or overnight
Remove from pan and garnish with orange slices, if desired.
