tub (475 g) Tre Stelle® Ricotta Cheese Extra Smooth
1 cup (250)
2 cups (500)
whipping cream, whipped
In a small bowl add gelatin and boiling water; stir to dissolve. Add lemon juice and lemon zest; set aside.
In a large bowl combine ricotta and icing sugar and beat until smooth. Fold in whipped cream and lemon-gelatin mixture. Spoon onto baked crust and refrigerate overnight or 2 hours before serving.