Ricotta Cream with Sprinkles

Chop the candied orange peel and candied lemon peel very finely with a large, heavy kitchen knife or chop them both very finely together with the sugar in a hand mixer on the highest speed. Chop the chocolate also very finely, stir everything together with the salt, the juice of one lemon and the ricotta until creamy. Soak the gelatine leaves in cold water for about 5 minutes, then warm the Cointreau to lukewarm in a small saucepan, allow the drained gelatine to melt in it and quickly fold into the ricotta mixture. Place the cream in the refrigerator to set, this will take at least 4 hours.

For the pastry, quickly cut the cold butter into small cubes. Next, leave at room temperature for about half an hour to soften. Then, at the beginning, cream the butter together with the sugar and the egg, this is best done with an electric hand mixer. Mix the baking powder with the flour and 1 pinch of salt. Next, on a grater, grate the zest from the orange very finely, but only the top layer, that is, the part that is really orange. Stir the grated zest through with the flour as well. When the butter and sugar are creamy, pour the flour mixture on top and quickly beat in with an electric whisk until a smooth dough is formed.

Preheat the oven to 160 °C, line a baking tray with parchment paper, cut out piles the size of a ping-pong ball with a teaspoon and place them at intervals of about

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