Amoreterra Summer, Light and Love with Ricotta

Looking for a fresh and tasty summer dessert? Amore by Amoreterra is the perfect choice:

• the biscuit dough used as a base, edge, and decoration provides the chewiness to this dessert. To make the biscuit dough, I recommend Farina Luce type 2, an organic semi-wholemeal flour made from ancient Luce soft wheat (stone-milled) as well as 9 other ancient grains;

• the ricotta cream with limoncello, delicate in taste and melting in the mouth, gives the creamy component

• the strawberry jelly insert flavoured with limoncello, instead, gives the fresh component.

• 150 g Whole egg at room temperature
• 75 g granulated sugar
• Granulated sugar to taste
• 40 g Type 2 Light Flour
• qb Red powdered food coloring

• 150 g Strawberries
• 3.6 g Gelatin sheets (gold quality – 200 degrees Bloom)
• 20 g Water to rehydrate the gelatin
• 19 g Sugar
• 20 ml Limoncello

• 200 g Ricotta
• 48 g Sugar
• 177 g Fresh cream
• 2.5 g Gelatin sheets (gold quality – 200 degrees Bloom)
• 12.5 g Water to rehydrate the gelatin

Necessary tools

• Pot;
• Electric mixer;
• Spatula;
• Paper cone;
• 15cm diameter silicone mold;
• Adjustable ring;
• Acetate sheet;
• Heart-shaped cookie cutter.

Rehydrate the gelatin with water.

Blend the strawberries with the sugar, heat the mixture, add the gelatin and let it dissolve, add the limoncello and mix.

Pour the mixture into the silicone mold and place in a blast chiller at -18°C for 2 hours or in the freezer for 4 hours.

Preheat the oven to 200°C. Beat the eggs at room temperature until they form a creamy mixture, add the sifted flour and mix gently from bottom to top with a whisk.

Pour 2 tablespoons of the mixture into a bowl, add the red powdered food coloring and mix without deflating the mixture.

Using a paper cone, create decorations on a baking tray lined with baking paper and place it in the freezer for 5 minutes.

Remove the baking tray from the freezer, pour in the white mixture and level it, lower the oven to 190°C and cook for 10 minutes.

Once baked, sprinkle the surface with sugar, place a sheet of baking paper on top, turn the biscuit dough over and remove the baking paper, sprinkle with granulated sugar, cover with a tea towel and let it cool.

Whip the cream and add it to the ricotta mixture.

Cut a 15 cm diameter disc from the biscuit dough, a 7 cm high strip, two 4 cm and two 6 cm braided leathers, place the disc and the edge inside the adjustable ring lined with the acetate sheet.

Pour a little less than half of the ricotta mixture into the mold and use it to secure the hearts to the edge, place the strawberry jelly insert and cover with the ricotta cream, set aside two tablespoons of cream.

Place the large hearts on top of the cake and use a piping bag with a star nozzle to decorate the entire surface. Decorate the cream tufts with small biscuit dough hearts.

Leave to rest in the refrigerator at +4° C for at least 12 hours.

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