Crust: 300g of white chocolate grated
1 and 1/2 cup (ch) of heavy cream
4 eggs
250g of ricotta cheese
1 tablespoon of lemon zest
1 envelope of unflavored gelatin.
Creamy Topping: 400g of pineapple cut into cubes
1 cup (ch) of water
Crust: 300g of white chocolate grated
1 and 1/2 cup (ch) of heavy cream
4 eggs
250g of ricotta cheese
1 tablespoon of lemon zest
1 envelope of unflavored gelatin.
Creamy Topping: 400g of pineapple cut into cubes
1 cup (ch) of water
In a heatproof bowl, combine the white chocolate and heavy cream and place over simmering water, stirring until melted. Reserve
Dissolve the gelatin according to package instructions
In a blender, beat the eggs, ricotta cheese, and gelatin
Add the reserved chocolate and continue beating until smooth
Add the lemon zest and pour into a mold
Chill in the refrigerator until firm
In a saucepan, combine the pineapple and water
Heat over low, stirring until the pineapple is fully dissolved
Let cool and top with the creamy topping
Chill in the refrigerator.
