I dedicate this wonderful dessert to those who are in love with life, to those who are in love with a person or to those who are in love with a dream .. I dedicate it to those who love every day and to those who no longer want to hear about it .. Because love is beautiful as it is, though it can be painful or wonderful. Emily Dickinson said: “That love is all there is, is all we know of love.” Enjoy this succulent dessert that I’ve created for Valentine’s day , because after all we all are in love even if we aren’t engaged or married..
Serves: 6
For the ricotta mousse:
- 300 grams sheep’s ricotta
- 200 ml fresh cream
- 6 grams gelatine sheets
- 200 ml whole milk
- 120gr caster sugar
- 2 spoons of brandy
Method
Soak the gelatine in cold water. Mix the ricotta cheese with the sugar. Heat the milk, squeeze the gelatine sheets and melt in hot milk. Stir and let cool. Then whip the cream, but be careful because it must have a half-mounted consistency. Pour the brandy into the ricotta cream, mix and stir in the lukewarm milk. Add the cream, stir quickly with a whisk. Pour the mixture in special single portion molds and put in the freezer for at least 4 hours.
For the pear jelly:
- 350 grams whole Abate pears
- 4 grams gelatine sheets
- 1/2 lemon juice
Method
Soak the gelatine in a cold water. Peel pears and remove the core and the stalk. Cut into small pieces and put them in the blender. Sprinkle some lemon juice so that they don’t become dark. Pour some water and blend. Pass through a sieve. Heat a small part of the puree and dissolve the jelly. Pour into the remaining pear smoothie and mix. Put the mix in a circular mold and let it rest in the freezer for at least 3 hours.
For the false amaretto crumble:
- 70 grams amaretti
- 70 grams granulated sugar
- 100 grams cold butter
- a pinch of salt
Method
Blend sugar and amaretti with a mixer, pour into a bowl, season with a pinch of salt and add the butter cut into small pieces. Knead with your hands and lay the mixture on a baking tray lined with baking paper. Flatten well and cook in a preheated oven at 160° Celsius for about 18 minutes. Remove from the oven and with the help of a pastry cutter, form many hearts. Let it cool down.
For the dark chocolate sauce:
- 150 gr of 40% dark chocolate
- 40 ml whole milk
Method
Dissolve the chocolate in a water bath and heat the milk. When the chocolate has melted, stir in the hot milk. Mix and set aside. It must be served you at room temperature.
Plating
Dirt the dish with the chocolate sauce, remove the mousse from the mold and lay it on the plate. Make pear jelly little hearts with a little mold. Remember: the pear jelly and the ricotta mousse must be removed from the freezer at least 30 minutes before serving.
Finally decorate the dessert with pear jelly hearts and the false amaretto streusel. Serve.