Snack with ricotta cheese, tea and cookies
- 4 servings
- 250 g Ricottta cheese
- 100 g Sugar
- 0,2 g Pure Saffron threads
Drain the ricotta cheese and save the liquid.
Warm up the liquid to lukewarm temperature, pour into a small bowl and steep the saffron threads in it for at least two hours, cover the bowl with food wrapping.
In a large bowl, combine ricotta cheese, sugar, saffron threads and their juice and whisk until a smooth consistency.