Ricotta, apricots and honey cheesecake
Apricots 15 halves
Lemons 1 (zest and juice)
Ricotta 1 large pot (250g)
Small glass of limoncello
Cornflour 1 tbsp
Prepare a pie dish with the pastry. Prick it all over with a spoon.
In Two large bowls, break the eggs, yolk and White separately. In the
yolk, mix the ricotta and sugar. In the white, add a pinch of salt and
start beating, slowly adding the lemon juice and limoncello . Add the
cornflour. Beat up until quite stiff.
Add the zest to the yolk mix and blend both compositions together .
Pour the result into the pastry case then decorate with the apricots
and a drizzle of honey. Sprinkle some pine nuts on top.
Bake at 160 degrees for 45 minutes.
We will have this for dinner on the beach, in the dunes next to the wild white lilies growing through the sand and the green juicy samphire that runs up from the marshes.
The sun will go down on the water in front and reflect in the lagoons behind us. And If we are lucky we’ll catch as many shooting stars as we did last night: 6 stars, 6 wishes…