Forest floor cremoso with dark chocolate & almonds

Preparazione

• 1

  Mix ricotta with sugar, melted gelatine, whipped cream and chopped figs.

• 2

  Chill 2 hours.

• 3

  Boil blackberries with sugar and water, blend and strain.

• 4

  Combine sugar, flour, eggs and salt with butter and melted chocolate.

• 5

  Bake thin biscuit at 150°C for 15 minutes.

• 6

  Plate with blackberry sauce, biscuit and ricotta mousse quenelle.