Remove some of the milk and dissolve starch in it. Whisk egg yolks and add to them.
Bring the rest of the milk, sugar and butter to the boil in a saucepan. Just before the milk boils, pour in the starch-egg-milk, stirring constantly. Reduce the heat and simmer for a few minutes until the mixture thickens significantly. Take the saucepan off the heat and let the mixture cool down a bit.
In the meantime, lightly grease a custard tin of approx. 1 liter and beat the egg white until stiff. Stir the ricotta until smooth, add to the mixture and then carefully fold the egg whites into the lukewarm mixture.
Pour the flammeri into the prepared form and leave to cool for at least 3 hours.
Carefully turn the flammeri out onto a plate and garnish with fruit as desired.
Tip:
Can also be prepared in smaller forms and is therefore a popular component in a dessert variation. Otherwise it also tastes lukewarm.
If you want the mixture to be firmer, you can stir in 2 - 3 sheets of gelatine according to the instructions on the package.
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