Fruity Ricotta Cream

Ingredients

• 1 tsp grated lemon zest
• 1 tsp grated orange zest
• 1 tbsp Lemon Juice
• 500 g Ricotta
• 4 sheets white gelatin
• 2 egg yolks
• 2 tbsp powdered sugar
• 2 tbsp liquid honey
• 2 untreated oranges
• 60 g powdered sugar
• 1 tbsp Lemon Juice
• 0.25 cinnamon stick
• 1 tsp Honey
• orange zest
• strawberries
• 4 heart shapes

Instructions

1. 1.

   Soak gelatin in cold water.

2. 2.

   Beat egg yolks with powdered sugar until creamy. Add ricotta, orange and lemon zest, lemon juice, and 2 tbsp honey. Mix well. Dissolve gelatin by gently heating it in a small pot until liquid, then stir into the ricotta mixture. Fill heart molds and chill for about 3 hours.

3. 3.

   For the orange sauce, thinly slice the peel of one orange into fine strips; squeeze both oranges, strain juice through a sieve. Melt powdered sugar with medium heat to a light caramel while stirring. Add orange juice and 1 tbsp lemon juice, simmer until caramel dissolves. Add cinnamon, orange zest and 1 tsp honey, bring to boil, remove from heat and let cool.

4. 4.

   To serve, pour the ricotta cream onto plates, arrange with orange zest and a drizzle of sauce, garnish with strawberries.