Italian RICOTTA Mousse



Materials:

RICOTTA cheese 500 grams
150 grams of fine sugar
Bittersweet chocolate 80 grams
180 grams of candied fruit
70 grams of pistachios
Animal cream 400 grams
Sponge cake right amount

Practice:

  1. bittersweet chocolate, chopped; pistachios chopped back.
  2. The RICOTTA cheese, sugar into the container to play with soft, add chopped bittersweet chocolate, candied fruit, chopped pistachios and mix well.
  3. Animal pass cream, add a practice in the mix, namely cheese mousse batter.
  4. Place the bottom layer mousse sponge cake shop in circles, then cheese mousse batter into the mold, then into the refrigerator until set.

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