Light ricotta mousse & honey plum


For 4 to 6 glasses depending on the size:


250 gr of ricotta
35 gr of sugar
1 tsp of orange blossom water
12 cl of the whole cream
500 gr mirabelle plum
50 gr lavender honey (or other flavored honey)


more or less depending on its power. Be careful not to put too much on it, the perfume must remain subtle, not too pronounced.
Put the ricotta in a fine colander, mash it a little and let it drain for 30 minutes.
Mix the drained ricotta, sugar, and orange blossom.
Whip the cream in not too firm whipped cream and incorporate it into the ricotta, delicately and carefully, lifting the mixture well.
The cream must be very cold, have stayed at least 24 hours in the refrigerator or 15 minutes in the freezer. To make the cream rise more easily, but the container and the whisk for a few minutes in the freezer.
Cover and store for 2 hours in the refrigerator.
Wash the mirabelle plums. Pit them.
Heat a pan with honey. When hot, add the mirabelle plums. Stir well and cook for only 1 or 2 minutes. The 're plums must not turn into applesauce. Let cool.
Serve the mousse very fresh with a little pan of Mirabelle plum.

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