Ricotta Chocolate Mousse with Strawberry and Mint Salad
Photography Kelly Gibney.
Ricotta adds a weight and depth of flavour to this mousse that I really love. Using a good-quality ricotta will give you a lovely, smooth texture. The strawberry and mint salad adds a brightness that pairs beautifully with the rich mousse.
Serves: 6
INGREDIENTS
150 grams dark chocolate
1 cup fresh cream
500 grams ricotta (I used Over The Moon)
1 teaspoon vanilla extract
250-gram punnet strawberries
1 teaspoon coconut sugar
juice ½ lemon
handful fresh mint leaves, cut into very fine ribbons
METHOD
Gently melt the chocolate in a double boiler. At the same time, heat the cream until just simmering. Add the cream to the melted chocolate and whisk until silky smooth.
Add to a blender or food processor, along with the ricotta and vanilla essence. Process until smooth. Place in the fridge to chill for at least 1½ hours.
Hull the strawberries and cut into small pieces. Sprinkle with the sugar and lemon juice. Stir well. Toss through the mint leaves.
Spoon the chocolate mousse into individual glasses. Top with the strawberry salad just before serving.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.