Crush the biscuits and mix them with the melted butter, pour them into a cake mold pressing with a spoon to form the base.
In the stand mixer, pour the ricotta and cream and whip with the wire whisk until the cream becomes nice and firm.
Pour it into the mold leveling it, let the cake rest in the fridge.
Meanwhile, in the stand mixer, attach the blender jug and blend the watermelon.
Put the now liquid watermelon in a saucepan adding erythritol and cornstarch, cook over low heat stirring continuously until it thickens.
Pour the mixture over the cake, adding chocolate chips.
Leave in the fridge for at least 2 hours before serving.
Store in the fridge for a maximum of 1 day
Italia, Abruzzo
| Energy (kcal) | 224.45 |
| Carbohydrates (g) | 12.41 |
| of which Sugars (g) | 4.24 |
| Fat (g) | 17.66 |
| of which Saturates (g) | 10.04 |
| Protein (g) | 4.54 |
| Fiber (g) | 0.5 |
| Sale (g) | 0.11 |
