Ricotta and lemon parfait

Ingredients for 4 servings:

• 200 g fresh ricotta, preferably buffalo ricotta, or sheep ricotta if necessary
• 2 lemons, organic
• 3 egg yolks
• 200 ml milk, 3.5%
• 300 ml whipped cream
• 80 g sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash and dry the lemons. Grate the zest of both lemons, just the yellow part, and mix with 40g of sugar. Halve the lemons and squeeze the juice. Blend the ricotta with the juice until smooth and add the lemon sugar. If you like, you can also add 2 teaspoons of lemon curd or, if only for adults, a little limoncello. It tastes very intensely lemony even without it. Chill the ricotta. Heat the milk and cream. Whisk the egg yolks with the remaining sugar in a bowl until smooth. Add the cream and milk and whisk in a hot water bath until frothy (“pull it into a rose”). Then whisk the mixture in an ice-cold water bath until cold. Stir the ricotta and lemon curd into the milk and cream mixture. Chill in the refrigerator for another half hour if necessary, and transfer it to the ice cream maker. 35-40 minutes should be enough; for me, 50 minutes (the machine’s default setting) was definitely too long. Alternatively, place the ricotta and lemon cream in the freezer and stir every half hour. Serve the parfait immediately after the set time. Garnish with lemon slices, zest, and mint, if desired, and serve with small meringues or other cookies.