300g of white chocolate grated
1 1/2 cups of heavy cream
4 eggs
250g of ricotta cheese
1 tablespoon of lime zest
1 envelope of unflavored gelatin
400g of pineapple cut into cubes
1 cup of water
300g of white chocolate grated
1 1/2 cups of heavy cream
4 eggs
250g of ricotta cheese
1 tablespoon of lime zest
1 envelope of unflavored gelatin
400g of pineapple cut into cubes
1 cup of water
In a medium-sized refrigerator, combine the white chocolate, heavy cream, and bring to a simmer over low heat, stirring until completely 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 a smooth mixture forms
Add the lime zest and pour into a removable 25cm-diameter tart mold
Refrigerate until firm
In a pan, combine the pineapple and water
Simmer over low heat, stirring until the pineapple is completely dissolved
Let cool and distribute over the white chocolate cream
Freeze and serve, decorating with shaved white chocolate
