Limoncello liqueur Cream, made with pasteurized eggs
Why is it important to use pasteurized eggs? For your safety, see more here.
100 g almond flour (or grind almonds)
110 g sugar
100 g egg white
40 g sliced almonds
50 g Limoncello liqueur
140 g ricotta cheese
6 g isinglass
35 g. Powdered sugar
80 g grounded white chocolate
Patè à bombe:
50 g water
120 g. egg yolks
150 g brown sugar
½ jar of orange marmelade, white chocolate, raspeberries or other wildberries at your choice.
Preheat the oven at 180°.
Whisk the egg whites with sugar,add the almond flour and almond fillets. Line the baking dish with parchment paper. Spread the mix (thickness 1 cm) on it and bake for about 20/25 minutes.
Take it out of the oven and allow to cool.
Patè à bombe:
Mix water (50g) and brown sugar (150 g.). Boil on the stove until it reaches 121 °. You can test the temperature into 2 ways: use a candy thermometer or use the following system to get the so called “firm ball”, click here. Beat the egg yolks until whipped and carefully drop the sugar solution (do not stop beating while dropping the hot syrup on it). Go ahead, beat until smooth, pale yellow and cold.
Drop the isinglass into cold water, squeeze out, drop the Limoncello liquor into a pan, heat, add the softened insiglass, mix. Sift the ricotta cheese, add one table spoon to the Limoncello/isinglass mix, turn and add the remaining ricotta.
Pour together cream and powdered sugar into a bowl and whisk until whipped.
Mix the ricotta cheese dough with the egg yolks pasteurized one, finally and gently add the whipped cream.
Place some pieces of almond sponge into a large serving plate or bowl, spread the orange jam, sprinkle the grounded white chocolate, then add the cream mix.
Place some raspberries on top, add other grounded white chocolate and finally some powdered sugar.
Cover the dish with plastic wrap and refrigerate for at least 2 hours.
Background music: “One” by U2
Background music: “City of blinding lights”, by U2
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