With more sun and warmth like to spend less time in the kitchen and use the least the kitchen. These days it is best to take cold desserts, simple and practical.
RECIPE Ingredients
150 g of cottage cheese 2 tablespoons sugar 2 egg yolks
50 g of whipped cream 3 sheets of gelatin
1 tray of raspberries
8 tablespoons raspberry jam Icing
Preparation
Let the leaves soak gelatin in cold water for 5 minutes to soften. Fire Place a saucepan with 100 ml of water and bring to a boil. Drain the gelatin into the water and stir until dissolved, without letting it boil.
Put the ricotta in a bowl, add the yolks and sugar, and pass through the blender. Add gelatin and stir. Then add whipped cream, adding it slowly and with stirring motion up and down so it does not go down. Divide this preparation into 4 individual custard cups and store in refrigerator. Leave 4 or 5 hours, until well curd.
When serving, dip the base of the molds in hot water a few seconds and unmold the bavaroise on dessert plates. Dilute the jam briefly heating it over low heat. Wash the berries, dry them and decorate them dessert. Sprinkle with powdered sugar, set aside the jam and serve.
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