I finally succeeded! After several not very successful attempts, we succeeded! Incredibly light, airy! How created for a sunny day!
First, prepare the cream - "up to half". (because you have to act pretty sequentially-quickly)
Sprinkle gelatin (5g) with cold water (30g).
Put ricotta, dried milk, vanillin, sweetener in a bowl and cover everything. Don't overdo it.
Start cultivating egg whites with a pinch of salt. When they are in a light foam, add the chopped erythritol and one of the intense sweeteners. Whipped in a stiff foam.
Add lemon juice and sift cornstarch. Lightly whipped and cover the mass on a baking tray. If you use baking paper - I recommend lubricating it with oil (so that it can be removed later)
Put in the oven at 170 degrees for 15 minutes.
After 15 minutes, turn off the oven and open the door. Allow the biscuit to cool for another 15 minutes.
Place the gelatin in the microwave for 20 seconds and melt (or melt in a hot water bath).
Add the melted gelatin (Caution! Not too hot - it should just melt) to the Ricotta cream. Stir and refrigerate to a little freeze.
Remove the biscuit and place it on the second mat or baking paper with your mouth down and carefully remove the paper.
Spread the cooled cream on the biscuit. Arrange sliced strawberries.
Roll and decorate with cream (culinary curd "Baltais" blended with honey), berries and mint leaves.
Finished product weight 1185
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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