Hearts of ricotta with wild berries sauce
Instructions
Melt the gelatine in a bowl with 2 tablespoons hot water.
Put the ricotta in a bowl, add the yogurt and cream and mix everything together with a fork until you have a smooth and creamy.
Add the water mixture and isinglass and embed with care.
Spread the mixture in the eight molds in the shape of a heart with the bottom holes, pressing well to avoid that remain empty.
Put the molds to cool and let them sit for a whole night.
The next day cleaned separately the different kinds of fruit, wash them and let them dry on some dishcloths.
Blend half the raspberries, pass the puree through a sieve and collected in a small saucepan.
Add the honey and cook the mixture to heat gently until it is completely dissolved.
At this point, put in casserole dish the rest of raspberries, cherries and currants and let simmer for a few minutes.
Remove the Pan from heat and let cool in the refrigerator for an hour.
When serving, put the cream into four bowls and distributed around the hearts of ricotta fruit sauce, cold well.
Ingredients and dosing for 8 persons
- 350 g of ricotta romana double cream
- 150 g of yoghurt
- 4 tablespoons of cream
- 2 teaspoons of gelatine powder
- 750 g of raspberries
- 250 g of red currant
- 250 g of cherries
- 1 rub of nutmeg
- 4 tablespoons of clear honey