for 4-5 glassesfor the base
150 g amaretti
50 g butterfor the cream
350 g ricotta
200 g cheese spread
6 g gelatin leaves
1 tsp. vanilla extract
60 g powdered sugar
200 g fresh cream + 2 tbsp.for the apple puree
3 Pinova apples
3 tbsp. sugar
3 tbsp. lemon juice
For the base: Crumble the amaretti in a mixer, put into a bowl and add melted butter. Mix and put aside.
For the cream: Soak gelatin leaves in cold water for 10 minutes. In the meantime, blend previously drained ricotta, cheese spread, powdered sugar and vanilla extract with an electric whisk.
Put 2 tablespoons of cream in a saucepan, add well-squeezed gelatin and warm on low heat to allow the gelatin to melt. Add the liquid drop by drop to the cream, stirring constantly at the lowest speed. Then add whipped cream with a spatula.
Fill the cream in a pastry bag. Place a thick layer of amaretti into 4 glasses. Put a few tablespoons of amaretti aside for garnishing.
Fill the cream in the pastry bag into the glasses but make sure you leave a few millimeters for the apple puree.
For the apple puree: Wash and peel apples, remove the core, cut into pieces and put into a pan together with lemon juice and sugar. Mix and cook over low heat for 10 minutes. Put 2 tablespoons of apples aside for garnishing and puree with a mixer.
Fill up the glasses with the apple puree and level with a tablespoon. Garnish the glasses with a few crumbled amaretti and apple pieces previously put aside. Put in the fridge for two hours before serving.