Ricotta Reale Seirass Crumble Cup
La preparazione della ricetta
Prepare the crumble. Blend the pecans with the sugar. Pour the flour onto the work surface, add the butter cut into small pieces, then add the nut and sugar mixture. Work the mixture with your fingertips to obtain a "crumbly" dough. Spread it out on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C for 20 minutes or until golden and dry.
Prepare a caramel, then pour it over the remaining Brazil nuts arranged on a baking sheet lined with parchment paper and let it set.
Add the sugar to the Seirass, the vanilla seeds, the grated zest of half a lime, and the rum, then whisk everything together. Add a slice of pineapple, half a mango, and half a papaya, all diced, and finally about half of the coarsely chopped brittle. Divide the mixture into 4 bowls and decorate with pieces of crumble.
