Gr 500 ricotta

Gr 30  sugar

Gr 300 rhum grapes

Gr 18 gelatine sheets

Gr 500 whipped cream;

For the pate à bombe:

Gr 50 water

Gr 70 granulated sugar

Gr 100 yolks

Gr 60 eggs; 

For almond biscuit:

Kilo 1 of t.p.t

Gr 450 eggs

Gr 300 yolks

Gr 400 00 flour

Gr 900 whites

Gr 350 granulated sugar

For the pastry cream:

Gr 350 milk

Gr 150 fresh cream

Gr 150 yolks

Gr 100 granulated sugar

Gr 6 vanilla

 

 

 

For the preparation of the pate à bombe boil water with sugar, add yolks and whiisk. Mix  ricotta, melt jelly in hot sugar and fill pate à bombe. Add ricotta cheese, grapes, orange skin or lemon skin and cream.

For the almond biscuit whip yolks with eggs, add t.p.t; beat eggs till stiff with sugar, mix the two together with the sifted flour and stir gently.

Put the almond biscuit on the bottom of a rectangular baking dish and spread a layer of ricotta mousse. Put on caramel walnuts, repeat the process and end with a layer of biscuit.

Sprinkle with brown sugar and caramel. Adorn with walnuts and figs must.