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Ricotta, Lime and Amarena Mousse

Ricotta, Lime and Amarena Mousse

Ingredients

For the crumbs

75g Flour

75g Whole-wheat emmer flour

100g butter

3 Spoonfuls of cane sugar

A pinch of salt

A pinch of baking powder

For the mousse

300g Very fresh ricotta

15cl Fresh cream

80g Sugar

1 Lime

1 Lemon

4 Spoonfuls Amarena Fabbri

3g Agar-agar

Time

20 - 60 minutes

Serves

x 4

 

Method

Put the flours, sugar, salt and baking powder in a bowl.  Add the melted butter and mix with a spoon until the mixture becomes crumbly.  Then put the mixture onto a baking tray and bake in a pre-heated oven at 170°C for 25 minutes, or until the crumbs are golden brown and crunchy.  Take out of the oven and leave to cool. Prepare the ricotta mousse: mix the ricotta with the sugar and finely grated lime rind, until it is smooth and creamy.  Squeeze the juice out of the lime and half a lemon and bring the juice to the boil together with the agar-agar. Leave to boil for 20 seconds and then turn off the heat, leave to cool and stir into the creamy ricotta mixture.  Lastly, whip the cream and blend it gently into the rest of the mixture.

To serve: Put two spoonfuls of the crumbs on the bottom of a glass, add two or three spoonfuls of the ricotta mousse, followed by a spoonful of Fabbri amarenas, and then cover with another two spoonfuls of ricotta mousse.  Keep cool until you are ready to serve the dessert. 

Recipe by Sigrid Verbert