RICOTTINA WITH CAT'S TONGUE COOKIES AND CHILI

Ingredients: For the Cat's Tongue Cookies: 50 g soft butter 60 g icing sugar 50 g egg whites 50 g all-purpose flour
For the Ricottina: 500 g ricotta cheese 1 teaspoon sugar Lemon oil and Peperita chili
Procedure: Preparation of the Cat's Tongue Cookies:

1. In a bowl, cream the soft butter with icing sugar until smooth.
2. Add the egg whites and mix with a spatula until homogeneous.
3. Incorporate the flour and mix until a soft dough forms.
4. Transfer the dough to a pastry bag with a smooth nozzle, about 10 mm.
5. Shape the dough into sticks about 10 cm long on a baking sheet lined with parchment paper.
6. Bake in a preheated convection oven at 190°C for about 8 minutes.
7. Remove from the oven and shape the cat's tongues into desired shapes while still warm, then let them cool.

Preparation of the Ricottina:

1. Whip the ricotta with sugar until creamy.
2. Place two spoonfuls of ricotta on each plate.
3. Position one or two cat's tongue cookies on each portion of ricotta.
4. Drizzle with a thread of lemon oil and Peperoncino chili to add flavor.
5. Decorate with edible flower petals.

Serve immediately and enjoy this delicious and original combination of sweetness and spiciness!