I was recently on vacation in Florence and was told that the food was good in all the restaurants, even the more touristy ones, which turned out to be true, much more so than in Venice, for example, where it’s sometimes more of a lottery. I’ve discovered a dessert equivalent to the one I’m proposing here. Of course, I didn’t have the recipe, so I went on instinct. I didn’t want to add gelatine or agar-agar, and I wanted a dessert that wasn’t too sweet, with a topping that would excite the taste buds. I found a creamy ricotta for this chilled dessert, but it will also work with a firmer, grainy ricotta. The cream itself only really comes into its own with the bitter almond macaroon base and tangy coulis! <\/p>\n\n

For 8 people: <\/p>\n\n

• Red fruit coulis :<\/li>
• 650g red fruit<\/li>
• 190g sugar<\/li>
• 10g of cornstarch<\/li><\/ul>\n\n

  For the entremet : <\/p>\n\n

  • 8-9 bitter almond macaroons(recipe HERE<\/a>) or amaretti macaroons(recipe THERE<\/a>)<\/li>
  • 375g cold mascarpone<\/li>
  • 100g of powdered sugar<\/li>
  • 1 vanilla pod or 1 teaspoon liquid vanilla and a little vanilla powder<\/li>
  • 600g creamy ricotta (or regular)<\/li><\/ul>\n\n

    Start by preparing the red fruit coulis. Place the red berries (I used a frozen mixture) and sugar in a saucepan. <\/p>\n

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    Bring to the boil over moderate heat, stirring constantly.<\/p>\n

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    Pour the 10g of cornflour into a bowl with a little water (roughly 4 tablespoons) and stir, still over moderate heat. <\/p>\n

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    Cook for 3 minutes and you’re done. Adding cornflour will thicken the coulis and make it nice and runny when cold. <\/p>\n

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    Set aside. Place the macaroons in a small blender and grind to a very coarse powder. <\/p>\n

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    Pour the mixture into a 25cm x 20cm mould or dish, then add a little coulis (the equivalent of about ten tablespoons). <\/p>\n

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    Here’s the ricotta I used, which was perfect for this recipe, not grainy at all. I’d like to make it clear that I’m not at all sponsored by the brand, which I didn’t know. <\/p>\n

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    Pour the chilled mascarpone and powdered sugar into a bowl or food processor. <\/p>\n

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    Whip like a chantilly for 3-4 minutes at high speed. This will make a very thick mascarpone chantilly. <\/p>\n

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    Pour in the vanilla (or the inside of a pod, or liquid vanilla and a little vanilla powder). <\/p>\n

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    Pour in half the ricotta and blend as you would for a chocolate mousse, using a maryse and delicately. <\/p>\n

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    Pour in the other half of the ricotta in the same way. <\/p>\n

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    Pour into the dish and smooth with a spatula.<\/p>\n

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    Chill overnight. Serve chilled on the side (the macaroons are no longer powdered, but have amalgamated with the coulis) and pour the red fruit coulis over the top. <\/p>\n\n

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    Entremet ricotta mascarpone et fruits rouges<\/h2>\n

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