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Biscuit salami, ricotta and caramel recipe
Make the biscuit paste from the crushed biscuits, 100 g sugar, cocoa, rum essence and butter and spread the layer of biscuit paste on the transparent film.
Then mix ricotta with 100 g sugar. Divide evenly into 3 plates.
Prepare 100 g of red coconut and 100 g of green coconut, and the remaining 100 g of coconut must remain white.
The three colors of coconut mix with ricotta with each quantity separately, to obtain ricotta in 3 colors.
The three colors of ricotta cream are placed over the layer of biscuit paste as follows in the photo… red, white, green.
Then roll it slowly with the transparent film, then roll it in the shape of a snail and put it in the fridge to harden.
When it is hardened, put the caramel icing on top and put it in the fridge until the next day when it can be cut.