Ricotta and strawberry pie
Ingredients
1 packet of mash biscuit
1/2 cup of melted butter
1 sachet of colorless gelatin powder colorless without taste
1/3 cup water
400 grams of strawberry (set aside some to decorate)
2 cups sifted ricotta
1 cup milk
Method of preparation
Mince the biscuits in the blender.
Put in a bowl and mix with the tips of the fingers with the butter and 1/4 cup (tea) of sugar, until forming a humid farofa.
Line the bottom and sides in a way with the farofa and bake in preheated oven (170 °C to 190 °C) for 10 minutes.
Hydrate gelatin with water and let stand for 5 minutes.
Take it in a water bath to dissolve and set aside.
Beat the strawberries in the blender until mashed. Reserve.
Mix the ricotta with the milk and add the gelatin.
Stir and add 1 cup (tea) sugar and strawberry puree.
Mix until uniform and bring to the ice bath.
Stir for 5 minutes and pour into cold batter.
Refrigerate for 6 hours.
Unmold and decorate with strawberries.
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See my other posts:
Cakes and Pastries # 1
Cakes and Pastries # 2