SERVING: 4 people
AUTHOR: Matilde Vicenzi
8 Millefoglie d’Italia Puff Pastries
250 g ricotta
50 g wildflower honey
200 g of currant
20 ml of Calvados
20 g of sugar
Take a bowl and mix ricotta, honey, 10 ml of Calvados and the tip of a teaspoon of cinnamon until you will obtain a soft cream. Let it stand in the refrigerator for a few hours.
Meanwhile, peel the apple and cut it into cubes. Sauté them in a pan with the remaining Calvados and sugar.
Put the cream in the centre of each plate and give it the shape of a circle by using a food ring mould. Lay diced apples and currant down on it. Finish with the Millefoglie d’Italia Puff Pastry: cut it lengthwise into two triangles and place them on the dessert