Ricotta Recipe
Mousse de ricotta com crumble de amêndoa e pêra cozinhada lentamente em especiarias (canela e baunilha)
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Ingredients
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Ricotta Mousse
Almond Crumble
Slow-cooked Pears
Method
Ricotta Mousse
Prepare the Ricotta Mousse
In a large mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Using a hand mixer or a whisk, blend until smooth and creamy.
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Carefully fold the whipped cream into the ricotta mixture until fully incorporated.
Chill the Mousse
Transfer the mousse to serving dishes or a large bowl and refrigerate for at least 2 hours or until set.
Almond Crumble
Prepare the Almond Crumble
Preheat the oven to 180°C (350°F). In a mixing bowl, combine the chopped almonds, flour, brown sugar, and melted butter. Mix until crumbly.
Bake the Crumble
Spread the mixture on a baking sheet lined with parchment paper. Bake for about 15-20 minutes or until golden brown, stirring halfway through to ensure even baking.
Slow-cooked Pears
Cook the Pears
In a saucepan, combine the chopped pears, water, cinnamon stick, star anise, vanilla pod, and brown sugar. Bring to a simmer over medium heat.
Simmer the Pears
Reduce the heat to low and cover. Let the pears cook slowly for 30-40 minutes, or until they are tender and infused with the spices.
Cool and Serve
Remove the saucepan from heat and let the pears cool slightly before serving with the ricotta mousse and almond crumble.