Servings: 8 or 10
Pastry. Place the cookies in the processor and process until they are reduced to powder.
Measure 2 cups of the cookie powder and place them in a bowl.
Add the sugar and mix.
Melt the butter over bain Marie or in the microwave and then add it to the previous preparation.
With the back of a spoon press the pastry so it can stick to the base of a pie mold and then take to the fridge until it is firm.
Whisk the yolks until they become frothy.
Place the sugar in a small saucepan and barely cover with water.
Take to strong flame until it forms syrup or until the surface fills with bubbles and the syrup thickens. While boiling, add to the yolks from above and through the brim, which ensures us that the syrup will reach the bottom and reach the entire preparation. Once done pouring the syrup leave whipping until it cools and takes room temperature.
On the side, place the water in a cup and sprinkle the gelatin. Let it sit for 10 minutes or until it hydrates. Once hydrated, place over bain Marie and away from the flame until the gelatin is dissolved. Or for a few seconds in the microwave at 60% of power.
Add to the yolks mixing with the juice, lemon rind and ricotta.
Whip the cream and add it to the previous preparation.
Whip the egg whites along with 1 tbsp of sugar until they are firm.
Add half of the previous preparation quickly until it is integrated and the rest in a thin stream and enveloping motions.
Once the filling is done, pour on the mold with the cookie pastry and take it to the fridge for 4 hours to then demold and serve.
Then you can leave as is or decorate with 1/2 cup of double cream, whipped thick with two tbsp icing sugar.
10 oz of Marie biscuits
1/3 cup of sugar
3 oz of butter
1 tbsp. of unflavored gelatin
35 ml of water
1 cup of sugar
1 tbsp. of lemon juice
1 tbsp of grated lemon rind
9 oz of processed ricotta
3 egg whites (whisked to stiff peaks)
1 tbsp of sugar
1/2 cup of cream