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White chocolate and ricotta cremes
White chocolate and ricotta cremes
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Prep Time:
385 minutes
Cook Time:
Total Time:
385 minutes
Spring-inspired gourmet dessert.
Ingredients:
  • 1 punnet edible flowers (see note)
  • 120g white chocolate, chopped
  • 200g ricotta
  • 125ml thickened cream
  • 200g sour cream
  • 4.40 gm vanilla extract
  • 125g raspberries
  • 125g blueberries
  • 250g punnet strawberries, chopped
Instructions:
  • Prepare 6 coeur a la creme molds by lining them with muslin or clean cheesecloth, making sure to leave some fabric hanging over the edges. Place flowers in the bottom of each mold.
  • Blend rich and decadent chocolate with 1/4 cup (60ml) boiling water until velvety smooth. Incorporate ricotta, cream, sour cream, and vanilla, blending until perfectly creamy. Firmly press the mixture into moulds, covering with muslin and letting it chill overnight for the ultimate indulgent treat.
  • Dissolve sugar in 2 tablespoons of boiling water. Let it cool, then mix it with half of the berries. Unmold the cremes and serve with the sauce and the rest of the berries.

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