300g of white chocolate grated
1 3/4 cups of heavy cream
1 envelope of unflavored gelatin
4 eggs
250g of ricotta cheese
1 tablespoon of lime zest
400g of pineapple cut into cubes
1 cup of water
300g of white chocolate grated
1 3/4 cups of heavy cream
1 envelope of unflavored gelatin
4 eggs
250g of ricotta cheese
1 tablespoon of lime zest
400g of pineapple cut into cubes
1 cup of water
In a medium-sized bowl, combine the white chocolate and heavy cream
Heat over low heat in a water bath, stirring until completely melted and smooth
Set aside
Dissolve the gelatin according to the package instructions
In a blender or food processor, beat the eggs, ricotta cheese, and gelatin until well combined
Add the reserved white chocolate and continue beating until a smooth mixture forms
Add the lime zest and pour into a removable-bottom tart pan with a 25cm diameter
Chill in the refrigerator until firm
In a saucepan, combine the pineapple and water
Heat over low heat, stirring until the pineapple dissolves completely
Allow to cool, then spread over the white chocolate cream
Chill in the freezer and serve when desired, garnishing with grated white chocolate.
