Cheesecake with pumpkin ~ Agrilat
Pasta, pomodoro, basilico e il tocco sublime della Provola Affumicata Tenuta Agrilat: e il primo è servito!
pasta, basilico, pomodoro, cucina mediterranea, provola, ricetta
41036
post-template-default,single,single-post,postid-41036,single-format-standard,cookies-not-set,ajax_fade,page_not_loaded,,select-child-theme-ver-1.0.0,select-theme-ver-2.2,smooth_scroll,wpb-js-composer js-comp-ver-5.0.1,vc_responsive

Cheesecake with pumpkin

 

Recipe by Chef @Luca Pieroni

 

Ingredients for 4 people

 

2 packs of Tenuta Agrilat Bufala Ricotta
20 cl of fresh cream
1 Mantuan pumpkin
20 gr Tenuta Agrilat Bufala Butter
Amaretti biscuits

 

 

Clean the Mantuan pumpkin (removing seeds and peel), cut it and put it in the pan with the buffalo butter, cover with a lid and cook until it reaches a soft consistency.
When cooked, blend the pumpkin into a cream and let the mixture cool.
Separately, whip the cream in a planetary mixer, adding ricotta, sugar and mix slowly.
To serve, arrange the glass alternating between the pumpkin cream and the ricotta cream, garnish with the crumbled macaroons.