Ricotta cream pie

Grease the edge of the spring mold thinly with oil. Soak the gelatine in cold water for 5 minutes. Pour 150 ml of the juice into a deep plate and dip in the long fingers. Line the bottom of the mold with the long fingers.

In a bowl, mix the egg yolks and sugar into a thick cream. Mix the ricotta at the lowest setting. In a different bowl, whip the whipped cream and fold in 2-3 servings through the ricotta mixture. Heat the rest of the juice on low heat. Squeeze the gelatine and dissolve the leaves in the warm juice while stirring. Stir the juice gently through the ricotta mixture and distribute it over the long fingers. Smooth and leave to set in the fridge for at least 2-3 hours. Garnish the cake with the strawberries and roasted pine nuts.