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🍰 Honey cookies with frozen ricotta fruit cream

606 kcal · 30 min · 4 servings

Ingredients

• 125 g mixed candied fruits (finely chopped)
• 40 ml orange liqueur (e.g. Grand Marnier)
• 30 g pistachio kernels
• 30 g pine nuts
• 30 g almond kernels
• 50 g dark chocolate
• 200 g sugar
• 2 packets vanilla sugar
• 4 sheets gelatin
• 750 g ricotta
• 100 g honey
• cookies
• fruits

Instructions

1. 1. Pour the orange liqueur over the candied fruits and let them soak briefly.
2. 2. Finely chop the pistachios, pine nuts, almonds, and chocolate.
3. 3. Cook the sugar and vanilla sugar with seven tablespoons of water in a small saucepan until it reaches a syrupy consistency.
4. 4. Soak the gelatin in cold water.
5. 5. Stir the ricotta into the prepared syrup.
6. 6. Drain the water from the soaked gelatin and dissolve it in a small saucepan over low heat.
7. 7. Stir three tablespoons of the ricotta mixture into the liquid gelatin.
8. 8. Blend the gelatin-ricotta mixture well with the remaining ricotta.
9. 9. Gently fold the candied fruits along with their soaking liquid into the ricotta cream.
10. 10. Gently mix the chopped nuts and chocolate pieces into the ricotta cream.
11. 11. Rinse a mold with a capacity of about 1.5 liters with cold water.
12. 12. Fill the mixture into the mold.
13. 13. Smooth the surface.
14. 14. Cover the mold with plastic wrap.
15. 15. Let the cream set in the refrigerator for about 3 hours.
16. 16. Dissolve the honey with 50 milliliters of water in a saucepan over low heat while stirring.
17. 17. Place some honey sauce on the plates for serving.
18. 18. Scoop balls out of the frozen mixture.
19. 19. Place the ice cream balls on the cookies.
20. 20. Garnish the portions with candied fruits.
21. 21. Distribute the portions onto the plates.

Nutrition per serving

• kcal: 606
• Protein: 13 g · Fett/Fat: 23 g · Carbs: 84 g