Ricotta cheesecake and avocado

ingredients:

     200g ricotta
     1 avocado
     1/2 lemon
     1/2 cucumber
     1 clove of garlic
     fresh dill
     salt
     pepper
     cayenne
     pink pepper mill

Preparation:

Cut the avocado in half, remove the core.
Mix it with the juice of half a lemon and garlic.
Add salt and pepper and sprinkle with cayenne pepper.
Blend again.
Book.

In a small bowl mix the ricotta with fresh dill, salt and a little pepper.

Wash and cut the cucumber into slices.

In both circles stainless line the bottom with slices of cucumber.
Depositing a layer of cheese. Continue with avocado mixed.
Finish with cucumber slices in a rosette.
Sprinkle with pink berries and refrigerate for at least 2 hours.

Serve at the entrance with a small rocket salad.

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     For 2 people:
     Preparation time: 15 minutes
     Cooking time: 0 minutes
     Waiting: 0 min
     Total time: 15 minutes