Cream Cheese Flan with Lemon Pepper and Strawberries

1 mspLemon pepper 2 tablespoons powdered sugar small lemon pepper (for – sprinkling).

Stir the lemon zest quickly, the amount must not be stirred too long, otherwise the ricotta will be too soft Soak the gelatin in enough cold water until it has collapsed. Form dripping wet in a small pan and let it melt at low temperature. Remove from heat, add a few spoonfuls of ricotta cream and stir this mixture into the remaining mixture.

Whip the cream until stiff and fold it right into the ricotta cream. Pour this into cold rinsed serving dishes and refrigerate for at least 3 hours before serving.

Rinse the strawberries, prepare them (e.g. hull them, remove woody parts and dirt) and cut them into halves or quarters, depending on their size. Chop the mint finely. Mix with the lemon pepper and powdered sugar and sprinkle over the strawberries. Leave them to stand for about 1 hour with the lid closed.

To serve, loosen the cream cheese flans with a pointed kitchen knife along the edge and turn them out onto plates. Top with the strawberries and sprinkle the flans with a little lemon pepper.

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