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Ricotta mousse with Pödör pistachio oil
Production
01
Use cottage cheese at room temperature. Add the sugar, the liquid and grated rind of the lemon, and mix it all.
02
Beat the cream hard.
03
Slowly and carefully, add and blend the cream and the gelatin into the cheese.
04
Scoop the cheese mousse into small bowls, and put it in the fridge.
05
Caramelize some sugar in 2 thick-walled pans.
06
To one of them, add finely cut fruit of the season. As an alternative, you can caramelize the fruit in the following way: sprinkle it with some honey, place it with the cut side up on a cake tin covered with grease-proof paper, and bake it in an air-ventilated oven for a few minutes.
07
Toss the frozen or fresh berries on the caramelized sugar in the other pan. Let it sizzle a little, carefully stirring it. Add some Sour cherry balsamico.
08
Take the bowls from the fridge, pile the caramelized fruit on the mousse, and sprinkle it with pistachio oil. Crown it (if you like) with whipped cream.
Tip:
If you manage to get whipping cream with a high fat content, you will not need the gelatin.
Ingredients
forest fruits
1/2
Lemon - liquid and grated rind
250
g
ricotta cheese
50
g
fruit of the season
150
ml
whipping cream
honey
2
sheet
gelatine
