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Recipe by Carlos Fuster


150 gr Ricotta Cheese

50 gr Parmesan cheese

100 ml whipping cream

3 sheets gelatin

Chili pepper pâté by M De Molina


1º We rehydrate the gelatin sheets, then we heat the two cheeses with 25 ml of cream.


2º We mount the rest of the cream.


3º Once we have a cream left, the cheeses with the cream, dry the jellies and include them in the cheeses off the heat and stir until completely dissolved.


4º Let the cream cheese cool a little and include the whipped cream with enveloping movements and with the help of a jug fill half of the molds, put the chilli pepper pate and finish filling.

Cover with film and cool for a couple of hours.

Unmold and try.