Ingredients
- 250 g ricotta
- 240 g fresh goat cheese
- 160 g 00 flour
- 90 g butter
- 60 g fresh cream
- 30 g almond flour
- 30 g Parmigiano Reggiano Dop
- 2 persimmon Loto di Romagna
- a persimmon Vanilla
- an egg
- chives
- lemon
- fresh chilli
- gelatin
- salt
For the salted "persimmon cheese" recipe, dip the 00 flour, almond flour, Parmesan cheese and a pinch of salt with the butter with your fingers, until you get a sandy mixture; mix it with the egg; cover the dough and put it to rest in the refrigerator for 1 hour.
Then roll it out on a sheet of lightly floured baking paper to cm thick; cut out a disc (diameter 18 cm) and bake it at 180 ° C in ventilated mode for 25-26 minutes. Place the disc in a hinged mold of the same diameter.
For the cream cheese: Heat the cream and melt a sheet of food gelatin in it, previously soaked in water and squeezed; add the goat cheese and ricotta, stirring for 1-2 minutes, then season with 2 tablespoons of chopped chives and half a chilli pepper cut into slices. Spread the cream cheese on the Parmesan shortcrust pastry and let it cool in the refrigerator for about 15 minutes.
For the covering: Peel the Loto di Romagna persimmons and blend them with an immersion blender by combining the juice of half a lemon and 2 sheets of food gelatin, previously soaked in water and squeezed.
Wash the vanilla persimmon well and cut into thin horizontal slices. Spread the persimmon jelly on the cream cheese and place back in the refrigerator for at least 3 hours. Complete the «cheese cachi with the vanilla persimmon slices, decorated as desired with thyme sprigs and serve.
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