This year for the ‘Donut Day’ I neither did angel wings (‘polish chrusciki’) nor donuts. Instead I made something that has almost as many calories as both mentioned above! Well… the carnival is finishing once a year, so it is a great occasion to get a little bit crazy!
This mousse doesn’t only look beautiful but is simply delicious! Slightly (in my opinion) blend sweetness of white chocolate balances bitterness of the dark chocolate and sourness of raspberries. That’s a dessert, which one spoon is enough and eating more would be a sin!
The inspiration I found in Food & Friends magazine.
Ingredients (make 6-8 mousses)
100 g (3,5 oz) white chocolate
50 g (1,7 oz) dark chocolate
50 g (1,7 oz) milk chocolate
140 g (5 oz) ricotta cheese
1 cup whipped cream or double cream
1 cup frozen raspberries
1 tbsp sugar
Method
Melt the white with dark chocolate separately with milk one, in bowls kept over a pan of hot water. Add 70 g (2,5 oz) ricotta to both chocolate mixtures. Beat the cream and gently stir it into both mixtures. Pour the white chocolate mixture to the large bowl and on top of it pour the dark chocolate mixture, stir a little to slightly combine the flavours. Keep it in a fridge for 3 hours. Serve with raspberry sauce ( frozen raspberries mix with sugar, cook on low heat until thick).
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