Step 1:
For the pistachio cheesecake ricetta, frullate the fette biscottate, combine 1⁄2 gram of dolcificante, forty g of pistachio burro and frullate ancora. Add about seventy g of creamed latte, a little per volta, and continue to frullare, finché without otterrete a tasty compost.
Step 2:
Place the compost on the bottom of a sifted pan (diameter twenty cm, height five cm), pairing it with the back of a pot filled with water.
Step 3:
Take a bun four hundred and fifty g of latte with the oat flour (if you do not have the aromatized, you can prepare it by adding to the common 1⁄2 cup of grattugiata lemon scorza and aromatizzando il latte with a private striscia of scorza dell ' albedo), 1⁄2 gram of sweetener and six g of agar agar, mixed constantly with a fruit by hand.
Stage 4
Transfer the compost into a large container and amalgamate it with the Greek yogurt, always mixing with the fruit. Distribute it on the tortiera, on the base of fette biscottate. Put it in the refrigerator and let it solidify for about 1 hour.
Step 5:
Raccogliete in a saucepan three hundred g of latte scremato, a pizzico di suclarosio, four g of agar agar and fifty g of burro di pistacchio. Eat your food and eat it with a fine hand-made frusta al bollore.
Step 6:
Fill the compost with your cake, garnish with 1 cucchiaio abbondante of pistachio granella and put it in the refrigerator for two hours. Decorate the cake a piacere with pistachio donkey fili.
Ricetta: Ivan Emanuele Margaglione, Photo: Valeria Bismar, Styling: Camilla Giacinti
