Ingredient: of Raspberries

Quality, authenticity, excellence
Ricotta mousse with raspberry coulis

Dessert

Ricotta mousse with raspberry coulis

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

4 Portions

Ingredients:

2 spoons of powdered Sugar
100 g of Fresh cream
Raspberries of your choosing
For the raspberry coulis:
250 g of Raspberries
50 g of powdered Sugar
1 teaspoon of Lemon juice

PREPARATION

1

Put the fresh ricotta in a colander on a bowl and let It drain in the fridge for two to three hours.

2

Add the sugar to the ricotta and mix well the ingredients.

3

Whip the cream until stiff.

4

Add the cream to the ricotta using a spatula. Mix everything while moving the compound from the top down.

5

Put the ricotta in the fridge and leave It there for about half an hour.

To create the raspberry coulis:
6

Wash, then drain and finally dry the raspberries.

7

Cook them in a pan for a few minutes, stirring from time to time.

8

Turn off the heat, then add the powdered sugar and the lemon juice.

9

Mix well until you get a uniform mixture.

10

Heat the sauce for another two minutes. Use a colander to remove the remaining seeds.

11

Allow to cool. The coulis is now ready.

12

Take the ricotta out of the fridge, plate everything and pour the raspberry coulis on It. Finally add the red berries of your choosing on top of the mousse.

Condividi:
Quality, authenticity, excellence
Soft-hearted chocolate cake on a raspberry coulis

Dessert

Soft-hearted chocolate cake on a raspberry coulis

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

50 min

Servings:

1 Portions

Ingredients:

For the chocolate cake
150 g of 70% Dark chocolate
3 Eggs
40 g of Tipico IT’s 00 Flour
150 g of Butter at room temperature
90 g of sugar
1 pinch of salt
1/2 Vanilla pod
For the raspberry coulis
100 g of Icing sugar
2 tbsp of Lemon juice
250 g of Raspberries
For garnishing
Icing sugar
Some raw raspberries and blueberries
Mint leaves

PREPARATION

1

In order to make your soft-hearted cake, melt in a water bath the dark chocolate with some butter.

2

Subsequently, in a bowl whip the eggs with the sugar, then add a pinch of salt and the pulp of a half vanilla pod.

3

Now, add the flour after having sifted it and mix well using the whips.

4

Sprinkle some flour and grease well the single-portion pastry cutters in aluminium.

5

Pour the chocolate mixture in the pastry cutters, paying attention to fill them up to ¾ of their capacity.

6

Now, put the pastry cutters in the pre-heated oven, letting them bake for 14-15 minutes at 190°C.

7

In the meantime, prepare the raspberry coulis: dry the fruit in a non-stick pan, on a low heat for 2-3 minutes. Then add the icing sugar, the lemon juice and mix with a whip until the mixture amalgamates well. Filter the mixture with a strainer in order to remove any seeds and put the sauce in a bowl letting it cool.

8

Once cooked, turn out the cakes in the dessert plates, placing them on a raspberry coulis layer, that you will have spread before. Afterwards garnish with some raw raspberries or blueberries, some mint leaves, a sprinkling of icing sugar and serve them immediately in order to guarantee an hot and creamy chocolate heart.

Condividi:

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