Ricotta-pudding with sharon-cream

Ingredients for Ricotta-pudding with sharon-cream

Instructions for Ricotta-pudding with sharon-cream

To prepare the Ricotta-pudding with sharon-cream recipe, please follow these instructions:

Soak isinglass up in cold water for 5 min. Pressure it and melt it in a water bath, along with ROM and a spoonful of water.

Mix ricotta cheese, sugar and 100 g chopped nuts. Add the melted gelatin, and invert it in the mixture. Advantage mixture into 4 individual bowls, and let it rest in the refrigerator for a few hours.

Remove shell from kakierne, blend them and add the vanilla, 1/2 tsp. cinnamon and the rest of the rum. Was the mix up on a low heat for a few minutes.

Take buddingerne out of the molds, sprinkle the rest of the nuts over them, and serve them the lukewarm khaki-cream.