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
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.