Ricotta Cream

Ricotta Cream

Ingredients

150 g of cream

4 g of gelatin sheets

350 g ricotta

100 g of sugar

Preparation

Put the gelatin to soak in a glass of cold water for at least 10 minutes.

In the meantime, combine all ingredients in a bowl and mix until it gets creamy.

Pour the mixture into a pan, and heat it on a low flame.

Drain and squeeze the gelatine, then add it to the mixture and stir until it is completely incorporated.

Frosting

Frosting

Ingredients

100 g of icing sugar
2 spoons of water
food colorings

Proceeding

Boil the water in a saucepan and add the sugar a tablespoon at a time, and stir to dissolve the sugar and eliminatelumps.

The icing needs to have a viscous consistency in order to be used as coverage of cookies or cakes.

Add a bit of food coloring to the frosting to get a colored glaze; stir vigorously to obtain a uniform color.

Microwave Custard Cream

Microwave Custard Cream

Ingredients

250 ml of milk
50 g of sugar
35 g of flour
2 yolks

Proceeding

Mix the yolks and the sugar in a bowl until you get a smooth mixture.

Add the flour mixing it with the whisk, try not to make lumps.

Add the milk in little amounts, always by mixing with the whisk.

Cook in the microwave at maximum heat for one minute.

Mix it well with the whisk and let it cook for an other 15-20 seconds, until it gets the right density.

Custard Cream

Custard Cream

Ingredients

500 ml of milk

4 eggs

80 g of sugar

50 g flour

Lemon’s peel or vanilla

Proceeding

Heat up the milk with the lemon’s peel in a pot. Whip the yolks, the sugar and the flour with the whisk. Add the mixture with the eggs in the milk’s pot little at a time, always keep mixing.

Boil the cream at low heat.

When the cream will be of the right consistency remove from the heat and let it cool.

Let it sty in the fridge for a couple of hours.