Servings:
6
Prep time:
30
Cooking time:
20
INGREDIENTS
- - 300 g of blueberries
- - 200 ml of milk
- - 100 g flour
- - 100 g ricotta
- - 100 g of plain yogurt
- - 100 g of butter
- - 100 g of sugar
- - 80 g of honey
- - 75 g almond flour
- - 20 g of semolina
- - 2 sheets of gelatine for sweets
- - salt
- - mint
INSTRUCTIONS
- Riunite in a bowl the flour, butter cubes, sugar and almond flour. Mix all the ingredients until the mixture is fairly thick. Use your fingers to roll it out to a thickness of 2-3 mm on a sheet of waxed paper and let stand for at least 2 hours at room temperature. After this time, bake the crumble at 160 ° C for about 10 minutes.
- Soak the gelatine leaves in a cup of water.
- Pour into a saucepan the semolina, the milk and a pinch of salt, bring to a simmer, stirring constantly. Continue for a few minutes, and when the semolina thickens, take it of the heat and pour it into a bowl. Add honey and let it cool.
- Mix the ricotta in a bowl together with yogurt. Drain carefully the gelatin and melt in a double boiler over low heat, then combine with the ricotta cream. Also add the sweet semolina, beating with a whisk until creamy and smooth.
- Spread the blueberries on the bottom of 6 glasses or transparent cups, pour over the cream and arrange them in the refrigerator for about an hour (or until the cream is well firmed).
- Take the dessert from the fridge, just before bringing to the table, then cut up and divide the crumble on the glasses. Complete with some blueberry and with a few mint leaves.
