Buffalo ricotta mousse with dark chocolate and orange smooth

Preparation

1. Stir the ricotta cheese with 100g of sugar, worked well with the help of a whisk and store in refrigerator.
2. Raw Cut the oranges and place them in a saucepan with theremaining sugar to boil and leave to cool in a bowl in which you serve dessert.
3. Melt the chocolate in a double boiler and incorporateci cream. Justfinished this operation assemble the dessert, complete it by adding the chocolate and creamy ricotta cheese curls above the pocket byhelping you with pastry.
4. Decorated with the cocoa powder and orange peel jullienne.

Other recipes of Inghemarck Guida

Mille-feuille of codfish and potatoes with an emulsion of borage

Difficulty: Average Lenght: 40 min

Durum wheat spaghetti with clams and zucchini flowers melted of Provolone del Monaco DOP

Difficulty: Average Lenght: 20 min

Salad octopus with potatoes, tomatoes and Gaeta olives

Difficulty: Average Lenght: 40 min

Rotolino di pesce bandiera su cianfotta alla julienne e patate rosolate

Difficulty: Average Lenght: 50 min

Neapolitan Lasagna crispy

Difficulty: Average Lenght: 60 min

Penne with pumpkin cream and stir in walnuts from Sorrento

Difficulty: Average Lenght: 50 min

Honey mushroom and chestnut soup

Difficulty: Average Lenght: 180 min

Spaghetto mantecato all’aguglia, papaccella e cous cous di pan grattato alla colatura di alici

Difficulty: Average Lenght: 40 min