Ricottatoertchen with Blackberries

Roast almond kernels in a frying pan without fat until light brown. Grate the orange peel and squeeze out the juice. Grate the lemon peel and squeeze out the juice. Beat the egg yolks and 4o g sugar with the whisks of a mixer for 5-7 min until creamy. Fold in orange and lemon zest, ricotta and melted butter, continue beating for 5 min. Fold in 2 tbsp orange juice and 1 tsp juice of one lemon. Mix semolina with baking powder, almond kernels and 1 pinch of salt and fold into egg yolks.

Butter 4 ovenproof dishes (125 ml each). Whip the egg whites with 1 pinch of salt until creamy. Add 25 g sugar and continue beating until a firm snow is formed. Gently fold into the dough. Pour the dough into the molds.

Bake in the heated oven at 200 degrees on the 2nd rack from the bottom for 30 minutes (gas 3, convection oven 170 degrees). Turn out of the molds and cool.

Carefully rinse the blackberries, if necessary, and drain well. In the meantime, measure out 1z5 ml of the remaining orange juice. Caramelize the remaining sugar in a heavy-bottomed saucepan until dark brown. Deglaze with the orange liqueur and juice and make until the sugar has completely dissolved. Pour syrup into a large enough bowl. Blackberries in the hot syrup form and marinate for 30 min.

Whip the whipped cream until semi-stiff. Divide the tartlets with the blackberries evenly on 4 plates, bring to the table with the whipped cream.

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