Whisk together 400 g whole-milk fresh ricotta, 50 g egg, 106 g flour, 40 g lemon zest, and 5 g salt.
Bring a large pot of salted water to a boil for the malfatti.
Drop spoonfuls of the ricotta mixture into the boiling water and cook until they float, about 3-4 minutes.
Sesli anlatım, porsiyon ayarı ve daha fazlası
