RICOTTA CREAM
Pour cheese, Cremamica, Lemon Cream Flavour and melted butter in a planetary mix, rehydrate the gelatine in the water and add to the mix.
Uniform the mix.
In another bowl whip the cream with the sucrose then add to the mix, then add the pear brunoise.
ASSEMBLING
Coat with acetate a round 22cm x 4cm cake ring; shape and tamp the base using 250g of Classic Crumble.
Pour on the base the 1150g of the ricotta cream mix done previously. Smooth out with an icing spatula and batch freeze, then glaze with neutra glaze and decorate to taste.
