Ricotta and Cherry Cream
Ingredients
| 500 g | cherries | |
| 150 g | powdered sugar | |
| 250 g | ricotta | |
| 2 cups | 480 ml | strained yogurt |
| 20 g | gelatin (2 packets, 20 g) | |
| 2 | vanilla | |
| — | grated lemon zest |
Instructions
Pit the cherries and puree them. Dissolve the gelatin over a water bath. In another bowl, combine all the remaining ingredients, beating them with a mixer into a smooth cream. Add the cherries and the gelatin. Pour the cream into small bowls and leave it for a few hours in the refrigerator to set. Serve garnished with a little of the cherry puree.