Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 6 | 15 minuti |
Ingredients
| 30 g | wheat bran |
| 1 | albumen |
| 50 mL | Partly Skimmed Milk UHT Microfiltered Sterilgarda |
| 120 g | ricotta Sterilgarda |
| 25 g | fructose |
| 15 g | bitter cocoa |
Preparation
- To prepare the bar base, combine the wheat bran, egg white, fructose, and Sterilgarda Semi-Skimmed Milk in a bowl. Mix well.
- Spread the resulting dough on baking paper and bake at 180°C (350°F) for 15 minutes. Then let it cool.
- Proceed with the preparation of the topping for the bars: warm the Sterilgarda Semi-Skimmed Milk and allow the fructose inside it to dissolve.
- Mix the Sterilgarda Ricotta with the bitter cocoa powder and the milk and fructose mixture previously obtained.
- Pour the ricotta cream over the base of the bars and let everything rest in the refrigerator for at least an hour.
- Once the necessary time has passed, remove the cake from the fridge and cut it into bars.
Clean the pineapple and cut it into pieces. Pour the pineapple pieces into the blender cup and add the YoCrem Bianco Sterilgarda and the grated ginger ...
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