Cinnamon spicy ricotta terrina with Bronte pistachios and lemon sauce

Spending for 4 people:
400g of sheep's ricotta, 100g of granulated sugar, 60g of pistachio nuts, 10g of ground cinnamon, 15g of fish glue (gelatine), 120g of mixed candied fruit for garnish, 1 bowl to give the rectangular shape to the dessert.
For the lemon sauce: 250cl whole milk, 60g egg yolk, 60g granulated sugar, 10g cornstarch, 1 sachet of vanillin, the juice of 2 lemons.

Method:
Put the ricotta in a robot with cinnamon and sugar, run the robot and let it run for 3-4 minutes until the ricotta becomes creamy. Put it in a bowl, put the fish glue in cold water to soften it, then put the pistachio grain to toast in the oven for 5 minutes at 200 ° after letting it cool. Add the pistachios to the ricotta and mix, take the gelatine squeeze it and melt it in a bain-marie, just melt it into the ricotta and mix well. Pour into the bowl and put in the fridge for 4 hours so that it becomes firm.

For the lemon sauce:
Put a saucepan with lemon juice on the stove and reduce to 50% and let it cool. Put the milk to boil with the vanillin, in another saucepan pour the egg yolks with sugar and cornstarch, work with a whisk so that the mixture becomes frothy, just boiled the milk add it to the mixture, put back the saucepan over the heat and turn until you get a smooth cream, pour the lemon juice into the cream and turn it gently until it blends.
Take the terrine, mix it with the help of hot water on the outside. Cut a 3cm thick tile and place it in the center of the plate, add the sauce to taste and garnish with the candied fruit.

Word of Chef Giuseppe Argentino: Ricotta is a classic use as a dessert in Sicilian pastry, I thought to present it in a different way thanks to the hint of cinnamon and pistachio toasted, complete this delicious dessert is the lemon sauce that is very fresh and helps to free the palate.

This recipe was created by Chef Giuseppe Argentino for the Pro Loco Marzamemi.