Monte ricotta cioccolato
With just about one cup of fresh ricotta left and a mountain of egg whites I had one more experiment left in me today. I had just made a sheet of meringues for a future project. And then I decided to whip up a batch of chocolate meringues. Having just made an Italian version of baked Alaska with merging some ricotta recipes, the image of Mont Blanc was on my mind. So I just this dessert with some chocolate ricotta. At first I made the meringue chocolate, too, as picturee. But then I decided to add more cocoa to the ricotta pudding to make it more intense, but then wanted to keep the meringue pure white. Instead of all purpose flour, I used chestnut flour to the pudding.. And to give maple syrup a rest I used mostly honey for sweetener. This can make a striking presentation.
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