Put in a pan water ans sugar, bring to a boil untill sugar is dissolved.
Let it cool then add beer and mix.
Beat egg whites with a pinch of salt untill fluffy then add the sugar syrup and mix well.
Put the bowl in freezer, every 20- 30 minutes mix the sherbet.
At first you'll see whites on top and syrup at the bottom of the bowl, don't give up, keep on mixing every now and then and in 4-5 hours you'll have your sherbet.
The sherbet could be stored in freezer up to a month but before serving it you have to cream it again: take it off the freezer few minutes in advance and when it's soft enough mix it untill creamy again.
Sautee cleaned spinach in a pan with olive oil, garlic and salt.
When cooked remove garlic and blend spinach in a mixer with as much as needed cold water to have a smooth cream.
In a tall glass blend with a mixer stracchino cheese with a couple of hot water spoons.
Keep on blending adding oil little by little and, if needed, more hot water.
The cream could become granulose but it's not a problem, keep on blending untill it's fluffy ( you will need 3-4 tabsp oil, no more).
When the spinach cream is at room temperature put it in a dish, add teaspoons of cheese mousse and, if you like, radish and/ or asparagus.
I added only a hint of lemon zest, I liked it.
Mix flour and butter with salt untill you have a crumbly dough.
Add water and knead untill you have a ball of dough, cover it with cling film and let it rest for 30 minutes.
In a bowl mix ricotta and soft cheese, zest from half lemon, chopped basil leaves, egg and a generous pinch of black pepper and salt.
If your soft cheese is too thick add few spoons of milk.
Line a baking pan with brisèe and pour the filling, you can decor the top of the tart with brisèe leftovers.
Bake for about 30 minutes at 356°F, let it cool completely before serving.
Filling enough for a rectangular pan of 10X4 inches or a round pan of 8 inches diameter.
I'm mora (dark haired) since I was born, I'm romagnola (from romagna) since about 2001; I'm La Mora Romagnola since 2011, this is my personal space dedicated to food, restaurants, travels and to everything that brings joy to my life.