300 g of white chocolate grated
1 and 3/4 cup of heavy cream
1 envelope of unflavored gelatin
4 eggs
250 g of ricotta cheese
1 tablespoon of lemon zest
400 g of pineapple cut into cubes
1 cup of water
300 g of white chocolate grated
1 and 3/4 cup of heavy cream
1 envelope of unflavored gelatin
4 eggs
250 g of ricotta cheese
1 tablespoon of lemon zest
400 g of pineapple cut into cubes
1 cup of water
In a medium-sized refrigerator bowl, combine the white chocolate and heavy cream without the whey
Heat over low heat in a water bath, stirring constantly until completely melted and smooth
Set aside
Dissolve the gelatin according to the package instructions
In a blender, beat the eggs, ricotta cheese, and gelatin
Add the melted chocolate reserved and continue beating until well combined
Add the lemon zest, mix, and pour into a 25-centimeter diameter removable mold
Chill in the refrigerator until firm
In a saucepan, combine the pineapple and water
Heat over low heat, stirring constantly until the pineapple is completely dissolved
Let cool and distribute over the white chocolate cream
Chill until frozen and serve well chilled.
