Pour milk, wheat, the remaining sugar, cinnamon, grated orange peel and vanilla bean engraved in a saucepan.
Cook for about 30 minutes, then let it cool.
Sift the ricotta and mix it with millefiori, orange blossom and the now cold zabaglione.
Once the wheat cream is cold, add that too.
You will need to obtain a homogeneous cream.
Roll out the pastry and cut 5×0.5 cm strips (or depending on the glass you have chosen to use).
Cook at 180 ° C for about 7 minutes in a preheated ventilated oven, then let it cool.
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