Walnut Ricotta Muffin

Set aside 12 walnut halves for decoration.

Finely grind the remaining walnuts, briefly toast them in a pan and then let them cool.

Finely crumble the ladyfingers.

Mix softened butter with the ground, cooled nuts and the biscuit crumbs to form a crumb mixture.

Distribute the crumb mixture into the cavities of a small muffin tin and press down firmly.

Let the bases set in the fridge for about 60 minutes.

Soak the gelatin sheets in cold water.

Stir ricotta with finely grated orange zest, orange juice, 3 tbsp sugar and vanilla sugar until smooth.

Warm the milk, squeeze out the gelatin, dissolve it in the warm milk and stir this mixture into the ricotta cream.

Spread the ricotta cream over the chilled crumb bases and smooth the surface.

Chill the muffins for about 2 hours until the cream is set.

Caramelize the sugar in a saucepan until golden brown.

Place the walnut halves on baking paper, pour the caramel over them and let it set.

Remove the muffins from the tin, place them on plates and decorate with the caramelized walnuts.