Ingredients
220 g mascarpone
737 g fresh ricotta, drained of excess whey
118 g sour cream
250 g sugar
250 g whole egg
65 g butter, melted
25 g all-purpose flour
15 g cornstarch
20 g lemon juice
1 ea lemon zest
5 g vanilla paste
olive oil
Directions:
Preheat an oven to 250°F. Blend the mascarpone, sour cream, and 500g of the fresh ricotta until smooth. Transfer to a …
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