Puff pastry with ricotta, mint mousse and chocolate
Instructions
Form 4 discs of pastry, brush with egg and bake for 10 minutes.
Mix the ricotta with the Mint and 3/4 of chocolate and fill a sac-à-poche.
Fill with foam discs cut in half, make 2 layers and sprinkle with sugar and serve topped with the remaining melted chocolate in a Bain-Marie.
Ingredients and dosing for 4 persons
- 100 g of puff pastry
- 200 g of ricotta
- 5 leaves of mint
- 1 egg
- 50 G = = Chocolate
- Icing sugar