50 parmesan
100g fresh cream
400g ricotta cheese
10 basil leaves
Salt, black pepper
200g smoked salmon (sliced)
- Soak the gelatin leaves in cold water for 10 minutes
- Cut parmesan into chunks and grate for 5 second on Speed 7
- Add cream and then well-squeezed gelatin leaves. Cook for 5 minutes at 70°C on Speed 3
- Let it cool down for half an hour
- After cooled down, add ricotta, basil leaves, salt and black pepper and mix for 10 seconds on Speed 5.
- Cover a bowl (18-20cm diameter) with plastic film (in a way that cling film comes out of the bowl and hangs down)
- Cover inside with 100g smoked salmon. Pour over the half of the mixture and flatten with spatula
- Add the remaining 100g smoked salmon in the TM bowl. Mix it for 10 seconds on Speed 5
- Pour the mixture on the top, flatten with spatula and cover nicely with cling film which hangs down on off the sides of the bowl.
- Let it rest in the fridge for minimum 3 hours before you serve
Buon Appetito.
This is from "Io e il mio Bimby" recipe book. In original recipe they use 250g smoked salmon, white pepper and 10g gelatine leaves
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