Ricotta and fig mousse with balsamic vinegar caramel

Ricotta and fig mousse with balsamic vinegar caramel

Preparing the ricotta and fig mousse cake with balsamic vinegar caramel is very simple. The only secret is to use a top-quality ricotta.

The ricotta mousse is distinguished from other cakes by its delicate flavor and texture. It can be combined with almost any fruit, not only with figs.

The cake is suitable for children as well as adults.

In late summer, you can prepare this dessert with figs, which are now abundant. At other times you can adapt the recipe using other seasonal fruits, or with chocolate, coffee or other flavours.

Adding balsamic vinegar caramel gives depth and complexity to this delicious cake. It also makes a perfect birthday cake.

 

Ingredients

15 extra-large ladyfinger biscuits

200 ml Alkermes or other liqueur as you like (or fruit juice, such as pomegranate or wild berries)

15 ripe figs

500 gm. whipping cream

400 gm. fresh ricotta cheese

60 gm. sugar

10 gm. gelatine

For the caramel sauce and balsamic vinegar

2 tablespoon balsamic vinegar

4 figs

80 gm. sugar

40 gm. butter

 

taste_with_gusto_recipe_ricotta_fig_mousse_ingredients

Equipment

1 medium tart-pan, 1 glass bowl, 2 medium sauce-pans, 1 whisk, 1 medium bowl, 1 large bowl, cling film, chopping board.

Method

First, soak the gelatine in cold water.

taste_with_gusto_jelly_soak_water_recipe_ricotta_fig_mousse

 

taste_with_gusto_ricotta_fig_mousse_recipe_soak_jelly

Pour about 100 gm. (from the total of 500 gm.) of cream in a saucepan, boil, remove from heat

taste_with_gusto_cream_recipe_ricotta_fig_mousse

add the well-squeezed gelatine.

taste_with_gusto_recipe_ricotta_fig_mousse_jelly_soaked_in_water

taste_with_gusto_recipe_ricotta_fig_mousse_jelly_into_cream

Turn well with a whisk. Set apart until cool.

Add sugar to the remaining cream, whip until cream forms firm peaks, then place in fridge.

taste_with_gusto_ricotta_fig_mousse_recipe_sugar_cream

Use fork to separate the ricotta.

taste_with_gusto_recipe_ricotta_press_fork_fig_mousse

taste_with_gusto_ricotta_fig_mousse_recipe_ricotta_with_fork_press

Take the now cold mix of cream and gelatine, add a small amount of ricotta, and whisk*.

taste_with_gusto_recipe_fig_mousse_mix_ricotta_and_cream

Add the remaining ricotta and whisk well.

taste_with_gusto_ricotta_fig_mousse_ricottaandcream

taste_with_gusto_mix_ricotta_whipped_cream_recipe_ricottafig_mousse

Take the whipped cream from the fridge. Add a small amount of the whipped cream to the ricotta-cream-gelatine-mix.

See the photos below, where the blue bowl contains the ricotta, gelatine, and cream mix and the white bowl contains the whipped cream.

taste_with_gusto_ricotta_figs_mix_cream_recipe_mousse

taste_with_gusto_recipe_ricotta_fig_mousse_mix_ricotta_cream_whipped_cream

Add the remaining whipped cream to the ricotta-cream-gelatine-mix.

Once the 2 creams are well blended, the mousse is ready.

taste_with_gusto_ricotta_figs_mousse_balsamic_vinegar_recipe

This is the procedure to prepare the tart pan.

Wash and dry the figs, cut them into slices about 0.5 mm thick.

taste_with_gusto_recipe_ricotta_fig_mousse_dry_fig_balsamic_vinegar

Line tart pan with cling film.

taste_with_gusto_ricotta_fig_mousse_recipe_cover_cling_tart_pan

Arrange the fig slices at the bottom of the tart pan (you will invert the dessert to serve so the bottom will be on top).

taste_with_gusto_fig_mouse_recipe_figintartpan

taste_with_gusto_fig_mouse_recipe_cover_tart_pan

taste_with_gusto_recipe_ricotta_figs_mousse_tart_pan_cover_with_figs

Arrange the remaining fig slices on the sides of the pan.

Gently cover the fig slices with the ricotta mousse,

taste_with_gusto_ricotta_figs_mousse_recipe_cover_dough_tart_pan

then level with a spatula or a knife.

balsamic_vinegar_caramel_taste_with_gusto_recipe_ricotta_figs_mousse

Pour Alkermes into a dish, soak ladyfinger biscuits

taste_with_gusto_recipe_ricotta_figs_lady_fingers_soak_liqueur

taste_with_gusto_recipe_lady_fingeres_soaked_ricotta_figs_mousse

and place on top of the mousse.

taste_with_gusto_recipe_lady_fingers_soaked_place_on_ricotta_figs_mousse

Place dessert in fridge and chill for at least 4 hours.

While the dessert is in the fridge, you can prepare the caramel sauce with balsamic vinegar.

Place 40 gm. butter and 80 gm. sugar in medium saucepan, stir over low heat until caramelized.

taste_with_gusto_recipe_ricotta_figs_mousse_caramel_balsamic_vinegar

Peel 4 ripe figs, place them in the caramel and gently stir to coat them.

balsamic_vinegar_caramel_taste_with_gusto_recipe_ricotta_figs_mousse_sauce

Add the balsamic vinegar and cook stirring constantly until the sauce is dark brown.

taste_with_gusto_recipe_caramel_sauce_balsamic_vinegar_ricotta_figs_mousse300

Pour into a glass bowl and set apart.

To assemble.

 

Take the ricotta mousse from the fridge, turn it over the serving dish.

balsamic_vinegar_caramel_ricotta_figs_mousse_taste_with_gusto_recipe

Remove the tart pan and the cling film.

taste_with_gusto_recipe_ricotta_figs_mousse_ready300

The dessert is ready!

Cut into slices and serve with balsamic vinegar caramel drizzled over the top or spooned on the side.

balsamic_vinegar_caramel_sauce_ricotta_figs_mousse_recipe_taste_with_gusto

 

Special tips.

If figs are not available, you can use fresh raspberries, strawberries, blackberries, blueberries, or other seasonal fruits.

Alkermes is a perfumed and coloured liqueur, but if you serve this cake to children, you can use pomegranate or other coloured fruit juices instead.

Buy a good quality ricotta.

*Adding a small amount of one cream to another is important to avoid clumping. In kitchen jargon, this is called the “sacrifice”, because the first amount is sacrificed to allow the remaining cream to acquire the perfect texture.

Instead of ladyfingers, you can prepare a pie crust, see recipe here. When the pie crust is cooked and cold, place on top of the mousse in the tart pan (follow the same procedure as above: first cover the tart pan with figs, add the ricotta mix, then place the cooked pie crust on top).

 

 

Leave A Response

* Denotes Required Field