La Dolce Vita
When whipping cream, it needs to be cold in order to get the best results; keep it at refrigerator temperature – that is, between 2°C and 4°C. It will be better still if the mixing bowl and electric whisk attachments have also been chilled in the refrigerator.
LEMON RICOTTA MOUSSE WITH CHOCOLATE CENTRE
Limoni di ricotta con cuore di cioccolato
Serves 6 Prep 45 mins Cooking time 5 mins, plus 6 hours resting time
LEMON MOUSSE
10g platinum gelatine sheets
300g sheep’s ricotta (or use whole milk ricotta)
80g caster sugar
1 unwaxed lemon
200ml heavy (whipping) cream
GANACHE
80ml heavy cream
100g dark chocolate
TO DECORATE
Raspberry sugar or dried raspberry powder Candied lemon slices Candied lemon peel
GANACHE
the chocolate finely with a large, sharp knife. It will be easier to chop the chocolate if you a start from a corner, rotating the chocolate as necessary. Transfer the chopped chocolate to a
