Ricotta and caramelized apples mousse, with buttered pastries with chocolate chips
Recipe by Alessia Meucci
Ingredients
100 g
Forno Bonomi Butter biscuits with chocochips
2
Renette apples
60 g
Cane sugar
2 Tablespoons
Water
To taste
Cinnamon
200 g
Liquid cream
400 g
Ricotta cheese
70 g
Powdered sugar
Match with
Butter biscuits chocochip
Recipe Procedure
01.
Peel the apples, cut into cubes and pour into a pan already hot with brown sugar and two tablespoons of water. Cook over high heat for 15 minutes and before the end of cooking add a sprinkling of cinnamon. Once caramelized, let them cool.
02.
Roughly chop the biscuits and set them aside.
03.
In a bowl mix the ricotta cheese with the powdered sugar with a spatula until you get a cream. Whip the cream with the electric whips and add it to the ricotta cream (amalgamate it from bottom to top in order to not disassemble the cream!).
04.
At this point start to assemble the single servings by placing first a layer of biscuits, then a layer of caramelized apples, and finally a layer of mousse.
05.
Add (if desired) a sprinkling of cinnamon on the surface. Eventually, dip a Forno Bonomi butter biscuit in the mousse!
