CHEESE AND PISTACHIO CAKE

for the caramelized pistachios
60 gr pistachios
60 grams of sugar

Indications:

1. Base: Blend the cookies and then add the butter. Crush the mixture in the mold and leave in the fridge.
2. Soak the gelatin in cold water.
3. Cream: add ricotta, cheese and sugar. Then add the cream and the pistachio cream.
4. Squeeze and dissolve the gelatin in hot milk. Add to the cream.
5. Pour the cream over the base and refrigerate for 3 hours.
6. Decorate with caramelized pistachios.