Crostini with bottarga foam and crunchy biscuits

200 gr. of ricotta
200 gr. of heavy cream
80 gr. of ground bottarga
90 gr. of flour
40 gr. of potato starch
10 gr. of squid ink,
1 teaspoon of tomato paste
1 teaspoon of blended spinach
1 small bag of saffron
1 cup of water
Olive oil, black pepper and salt (as needed)

Whisk the ricotta twice and add the heavy cream, the bottarga and leave it in infusion vacuum sealed for 1 day. Whip these ingredients with the mixer. For the biscuits: mix the flour, the potato starch and the water until a creamy mixture is obtained; divide it between various containers and add the other ingredients (such as squid ink, tomato paste and saffron in each container) in order to obtain the flavour and the colour desired. Shape into strips and place in a pan before baking in the oven at a temperature of 150°C for 6-8 minutes. Finally place the ricotta foam on top of a bread crostini and add the crunchy biscuits.