SEA BUCKTHORN DESSERT

• 300 g frozen sea buckthorn berries
• 200 g tangerines (weight with the peel)
• 400 g ricotta cheese
• 70 g oat flakes (for long cooking)
• 70 g almonds
• 40 g sea buckthorn oil “Alteya”
• 40-50 g Jerusalem artichoke syrup
• 10 g gelatin
• sweetener (to taste)
• salt

1. Wash almonds, dry and grind them in a coffee grinder, leaving both small and large pieces. Grind oat flakes coarsely.
2. Heat a frying pan and pour oat flakes and almonds into it. Add a little salt and fry for 3-5 minutes, constantly stirring with a spoon until golden brown.
3. Pour the mixture into a bowl, add Jerusalem artichoke syrup and sea buckthorn oil, stir them.
4. It is better to choose seedless tangerines. Peel them and remove pits (if any). Divide into slices and turn into puree using a blender.
5. Pour boiling water over sea buckthorn berries, rub them through a sieve, removing pits and peel.
6. Pour gelatin into a glass, add a small amount of water (up to 50 ml) and melt, without letting it boil.
7. Mix tangerine puree (juice), sea buckthorn and gelatin.
8. Place ricotta cheese in a separate bowl and mix with a sweetener (for example, 3-4 bags of FitPARAD).
9. Take glasses or dessert bowls with a wide bottom, place a layer of oat-nut mixture about 1 cm thick on the bottom, and compact it tightly (with a spoon or pestle).
10. Place a layer of ricotta 1.5-2 times thicker than the first layer.
11. Pour the mixture of juices with gelatin on the top (approximately equal in thickness to the ricotta layer) and place in the refrigerator for 30-60 minutes.
12. Before serving, decorate the dessert with fresh berries.

ENJOY YOUR MEAL!