| • |
140 g. The Perfect Purée Strawberry Puree, thawed |
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1 sheet gelatin |
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170 g. granulated sugar |
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80 g. Valrhona Strawberry Inspiration Chocolate, melted |
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540 g. ricotta Impastata |
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520 g. cream cheese, at room temperature |
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170 g. heavy cream |
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| Method: |
| 1. |
Bloom the gelatin. |
| 2. |
Bring the Strawberry Puree and sugar to a simmer. |
| 3. |
Whisk in the bloomed gelatin and melted Valrhona Strawberry Inspiration Chocolate. |
| 4. |
Paddle the ricotta and cream cheese until very light and fluffy. |
| 5. |
Scrape down the sides often to ensure even mixing and no lumps. |
| 6. |
Add the strawberry mixture and continue paddling until combined and smooth. |
| 7. |
Whip the cream to soft peaks and fold into the ricotta mixture. |
| 8. |
Pipe into vessels to chill; or mold, freeze and glaze. |
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| Serving suggestions: |
| • |
Serve with cookie base or crumbles of choice, fresh strawberries and Valrhona Strawberry Inspiration Petals. |
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