Together with our friend Chiara from Nordfoodovestest we want to propose you today this delicious recipe that tastes like summer... ☀ ️🍨
Let's see together how to prepare this Hazelnut and ricotta cheese mousse with apricots and mint. 😊
Ingredients for 6 jars:
- 500 ml of fresh cream
- 150 g of buffalo ricotta cheese
- 2 sheets of fish glue
- 90 g of 100% sugar-free Hazelnut Cream
- 4 tablespoons of raw cane sugar
- golden crumbs to decorate.
- 3 apricots
- 2 teaspoons of millefiori honey
- fresh mint leaves
- some crumbled hazelnuts.
In a bowl, mix the ricotta cheese with the hazelnut cream and sugar (keep a few teaspoons aside for decoration).
Soak the gelatine sheets in cold water.
In the meantime, start heating 250 ml of cream over low heat.
Squeeze the fish glue and melt it in the cream removed from the heat.
Mix well and transfer to the bowl with the ricotta.
Mix all the ingredients together.
Whip the remaining cream and add to the mixture, stirring gently.
Transfer to glass jars or bowls. Refrigerate for 6 hours.
Cut each apricot in half, place on a baking tray lined with baking paper, cover with chopped mint leaves, honey well distributed on each half and crumbled hazelnuts.
Bake at 180° for 10 minutes.
Decorate the mousses with the mint apricots, a round of hazelnut cream set aside, a few crumbled hazelnuts and golden crumbs... and enjoy! 😋