For the wafer
250 g of flour
50 g granulated sugar
1 sachet of yeast
50 g of melted butter
250 g of milk
250 g of cream
For the ricotta cream
2 egg yolks
75 g of sugar
1 spoon of Grand Marnier liqueur
250 g of fresh Ricotta Osella
125 g of whipped cream
20 g of pine nuts
10 g of sliced and toasted almonds.
To complete the dish: orange blossom honey..
For the wafers: mix the egg yolks with the sugar, sieved flour and yeast.
Add the melted butter, milk and cream, and leave to rest in the fridge for 4 hours. Lastly, add the firmly whisked egg whites.
Make the wafers using the wafer machine. (Otherwise you can buy ready-made wafers).
For the Ricotta Osella cream, place the egg yolks with the sugar and Grand Marnier in a bowl over a pan of boiling water and whisk.
Sieve the Ricotta Osella and fold it into the egg mixture, adding the pine nuts, almonds and, last, the whipped cream.
Divide the wafer into two rectangles and fill with the Ricotta Osella cream and a touch of orange blossom honey.