1/3 cup all-purpose flour or common flour
1 1/4 cups pineapple juice
2 tablespoons cornstarch
2 tablespoons butter or margarine
180g ricotta cheese
2 tablespoons rum
One can of pineapple in syrup or a fresh pineapple
1 cup whipped cream or prepared chantilly
1/3 cup all-purpose flour or common flour
1 1/4 cups pineapple juice
2 tablespoons cornstarch
2 tablespoons butter or margarine
180g ricotta cheese
2 tablespoons rum
One can of pineapple in syrup or a fresh pineapple
1 cup whipped cream or prepared chantilly
Mix the flour and cornstarch
Gradually add the pineapple juice, stirring well
Add the butter or margarine
Let it simmer for 15 minutes, stirring constantly until the mixture thickens
Beat the ricotta cheese with rum
Place two tablespoons of the mixture in each panna cotta shell
Top with small pieces of pineapple
Top with one tablespoon of the pineapple juice mixture
Garnish with whipped cream
