2 envelopes of unflavored gelatin
3/4 cup all-purpose flour
2 egg yolks
1 cup milk
1 tablespoon freshly squeezed orange or lemon juice
1 tablespoon grated citrus zest
1 teaspoon vanilla extract
4 tablespoons cornstarch
1 cup heavy cream
3 cups ricotta cheese, passed through a fine-mesh sieve
Crust:
3 tablespoons unsalted butter, melted
1 cup biscotti crumbs, passed through a food processor
1/2 teaspoon ground cinnamon
2 envelopes of unflavored gelatin
3/4 cup all-purpose flour
2 egg yolks
1 cup milk
1 tablespoon freshly squeezed orange or lemon juice
1 tablespoon grated citrus zest
1 teaspoon vanilla extract
4 tablespoons cornstarch
1 cup heavy cream
3 cups ricotta cheese, passed through a fine-mesh sieve
Crust:
3 tablespoons unsalted butter, melted
1 cup biscotti crumbs, passed through a food processor
1/2 teaspoon ground cinnamon
Combine the gelatin, flour, egg yolks, and milk
Mix well
Cook over low heat, stirring constantly, until the gelatin dissolves
Remove from heat
Add the orange or lemon juice, zest, and vanilla extract
Let cool to room temperature
Refrigerate, stirring occasionally, until thickened slightly
Prepare the crust by mixing all ingredients
Reserve 2 tablespoons of the mixture and set aside
Press the remaining mixture into the bottom of a 23 cm diameter springform pan and reserve
Beat the egg whites until stiff peaks form
Gradually add the cornstarch and beat until stiff peaks re-form
Set aside
Beat the heavy cream until firm
In a large bowl, beat the ricotta cheese until smooth
Add the gelatin mixture to the ricotta and mix until well combined
Gradually add the whipped cream and mix until well combined
Fold in the egg white mixture
Pour into the prepared pan and refrigerate until set
To freeze: Place in freezer with door slightly ajar until firm
Remove from freezer, carefully remove the sides of the pan, wrap in aluminum foil, and return to freezer
To thaw: Unwrap, place on serving plate, and let sit at room temperature for 5-6 hours or refrigerate overnight.
