Crumble the biscuits with the melted butter and some granulated sugar.
Spread the mixture over an ovenproof tin and leave in the fridge for an hour.
Mix the ricotta with the sugar, yoghurt and lemon zest.
Dissolve the gelatine in the hot cream and pour it into the mixture.
Cut the strawberries into quarters and arrange over the biscuit layer, sprinkle with the brown sugar and then pour over the mixture. Leave in the fridge for 3-4 hours.
Garnish with the remaining strawberries and mint leaves.
The Recipes of the Caseificio Longo
Preparate il crumble. Frullate le noci pecan con lo zucchero. Versate la farina
Roll out a 24 cm disc of shortcrust pastry. Mix all the ingredients apart from
Cream the ricotta with the sugar and a pinch of salt, then mix in the chopped
Cook the apples until mushy, then mix 3/4 with the Seirass...
Melt the dark chocolate in a saucepan with a little milk...
Crumb the biscuits in the mixer without making them too fine, then add the Crema
Prepare the pancakes earlier. Mix the ricotta with the honey until creamy.
Place the Seirass in a container and mix with a fork to obtain a smooth and even
Place the pineapple slices to soak in the wine for about two hours and leave to