60% Almond Cream - La Intensa

ALMOND (60%), sugar, oils (sunflower) and non-hydrogenated vegetable fats, skimmed MILK powder, whey powder, emulsifier (sunflower lecithin), flavoring (vanillin).
Almond origin: Sicily.

Warnings for consumers:
The product may contain shell fragments.

(in MAIUSCOLO sono evidenziati gli allergeni presenti).

Calories 599 Kcal/2501 KJ, Fat 49.40 g, Saturated Fat 7.16 g, Carbohydrates 24.54 g, Sugars 21.42 g, Proteins 16.12 g, Fiber 3.00 g, Salt 0.087 g.

*Tali valori sono suscettibili di variazioni in funzione dei lotti di produzione e dell’annata di raccolto. Pertanto, la confezione del prodotto può contenere informazioni diverse rispetto a quelle mostrate sul nostro sito. Si prega di leggere sempre l’etichetta, gli avvertimenti e le istruzioni fornite sul prodotto prima di utilizzarlo o consumarlo.

18 months from the production date.
Keep in a cold and dry place.
The product will keep intact for up to 2 months after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute an alteration of the product, but a natural process of separation.

NO-COOK RICOTTA CHEESECAKE WITH AMARETTI AND ALMOND CREAM
Ingredients (for a cake pan with a diameter of 15 cm):
60 g of biscuits
40 g of butter
40 g of macaroons
250 g of cottage cheese
90 g of 60% Almond Cream
70 g of dark chocolate
2 tablespoons of icing sugar
2 tablespoons of bitter cocoa
2 sheets of gelatin
fruit of your choice to decorate
Method:
Prepare the base by melting the butter in a bain-marie and let it cool.
In the meantime, blend the biscuits and amaretti biscuits in a blender and reduce them to powder.
Add the butter, transfer to a springform pan lined with parchment paper. Compact well and put in the fridge for 30 minutes (or in the freezer for 15 minutes).
Soak the gelatin sheets in water and in the meantime prepare the cream: mix the ricotta with the icing sugar, bitter cocoa and almond cream in a bowl.
Melt the chocolate in a bain-marie, let it cool down and add it to the mixture containing the Almond Cream.
Squeeze the soaked gelatin sheets well between your hands, add them to the mixture and mix well.
Pour the mixture with the Almond Cream onto the biscuit base and let it rest in the fridge for at least 4-5 hours.
Unmold the Almond Cream-based cake, decorate it with a strip of bitter cocoa, a strip of icing sugar and fruit of your choice.