Apricot Ricotta Bonbons - Stefano Agostini
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Kitchen scale
- Double boiler
- Saucepan
- Fork
- Plate
- Baking sheet
- Parchment paper
- Refrigerator
Ingredients
- 200 grams dried apricots, rehydrated
- 500 gr ricotta cheese
- 100 gr powdered sugar
- 300 gr white chocolate, melted
- 300 gr Loison Classic Panettone Powder
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