difficulty
Average

quantity
A 4kg pan

time to prepare
30 minutes

Lemon Ricotta Tart

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A gelato that tastes like home and family: it is the new flavour “Lemon Ricotta Tart”, a concentrate of taste and creaminess that brings the freshness and scent of Sicilian lemons in your gelato parlour.

METHOD OF WORKING

  1. weigh 150 g of fresh ricotta per kg of mix
  2. weigh 50 g of Ricotta 50 GMS per kg of mix
  3. mix it
  4. freeze it
  5. flatten it
  6. cover it with a layer of Lemon (with Peel) Rippling Sauce
  7. complete the decoration

INGREDIENTS

  • Ricotta 50 GMS
  • Fresh ricotta
  • Lemon (with Peel) Rippling Sauce
  • Decoration
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