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.