Fresh and light dessert, with a nice decoration tip also for other desserts.
For the parfait:
375 g ricotta
5 tablespoons lemon syrup
4 tablespoons powder sugar
2 dl cream
For the decoration:
30 g powder sugar
6 g vanilla
50 g flour
a pinch of salt
Preheat oven to 180°C.
Mix egg with the other ingredients.
Pour it into a plastic bag and press forms on a baking paper.
Bake for 5 minutes.
Mix lemon syrup with ricotta, lemon zest and lemon juice, add powder sugar.
Beat cream and mix with the ricotta mixture.
Pour in forms and let it freeze for about 3 hours.
Do not forget the get it out from the freezer about 20 minutes before serving.