Ricotta Apple Cream with Amaretti

Peel, quarter and core apples. Cut apples into coarse pieces. Stir through 5o ml white wine, sugar and 5 tbsp juice of one lemon. Bring to a boil in a saucepan over medium heat. Make about 15-2o min. with half-closed saucepan, stirring several times, after half of the cooking time continue to cook the compote openly until the liquid of the apples has boiled away. Chop the mint leaves, add to the warm compote form, cool.

2. crumble both types of amaretti with your hands and spread evenly on the bottom of a high dish (2 liters capacity). Soak the cookies with sweet wine and remaining white wine. Spread the apple compote evenly on top. Put in a cold place.

Soak gelatine in cold water for 5 minutes. Heat the remaining juice of one lemon and let the gelatine melt in it. Stir ricotta with powdered sugar. Quickly fold in the dissolved gelatine. Leave to cool for 15 minutes.

Whip the cream until stiff and fold in. Cool the ricotta cream for 3o minutes, then spread evenly over the apple compote. Leave to cool for at least 3 hours. Roast the flaked almonds in a frying pan without fat until light brown. 5.

Just before serving, warm the honey very slightly and mix with the flaked almonds. Spread the amount evenly on the ricotta cream and bring to the table on the spot.

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