This recipe 'of Elizabeth that was inspired by a recipe of rice, I have taken from amicincucina and it' also posted on panperfocaccia. It 's a gentle highly effective, not difficult but takes a little' organization, the result is 'good both from an aesthetic point of view (although from my photo does not seem to me ... not' coming very well. ..) is tasted, and 'a fresh sweet and delicate.
Per la base: Elisabetta nella ricetta originale fa una frolla di noci e nocciole, io ho usato solo le noci e non le nocciole, mette nahce noci tritate piu' grossolanamente ma non le ho messe.
200 gr di farina 00
60 gr di noci tritate (io le ho ridotte proprio in polvere)
80 gr di zucchero
100 gr di burro (elisabetta ne mette 120gr)
1 tuorlo
1 pizzico di ammoniaca per dolci
Ho lavorato farina e burro, poi ho aggiunto lo zucchero, il tuorlo, l'ammoniaca e la farina, ho lavorato bene (ho aggiunto un cucchiaio di latte) fino ad avere un panetto e ho messo 3 ore in frigo, nella ricetta originale sono 5 ore.
L'ho poi steso con il mattarello su carta forno fino ad uno spessore di 1/2 cm, I cut out the shape of a circle of 22 cm. and always put parchment paper on a baking sheet and baking at 180 degrees until golden brown.
For the chocolate mousse: 150 gr
200 grams of dark chocolate with whipped cream
40 grams of egg whites (equivalent to about an egg ...)
70 g sugar 1 sheet gelatin
30 gr Water
I melted the chocolate in a double boiler, and in the meantime I put the sheet of gelatine to soak in cold water, once the chocolate and 'loose I squeezed together the gelatin with the hot chocolate. I have prepared a
Meringue: I put water and sugar on the fire, in the meantime I put the egg and I added the Zuccero melted at 120 degrees always flush mounting with whips.
I whip the cream, and then I joined the meringue to the chocolate and then the cream, mixing well.
I have a circle of metal and expanded to 19 cm and placed in a small pan, I poured the mixture of chocolate leveling them well. And place in freezer.
For the mousse ricotta
300 g cheese 150 g cream 140 g sugar
3 sheets of gelatin
40 g egg white 20 grams of water
I joined the ricotta to 60 grams of sugar and taking half an hour in the fridge (the recipe calls for one hour)
I put the gelatin in cold water, prepared the Italian meringue with 80 grams of sugar and 20 grams of water brought to 120 degrees and pour slowly on albimi always mounted with whips.
I dissolved the gelatin in a little hot cream, I joined forces with the ricotta, then I joined the meringue and whipped cream.
The original recipe also included caramelized walnuts into pieces, but I was not sure she liked, so I've prepared but 'I put on as a decoration ... even if under the cover of black cherry were not very well ... but as a decoration I took the luxury of trying. To assemble the parfait
I took the base and placed in a circle (enlarged to include the entire base of pastry and then 21 cm), I put strips of acetate wedged between the base and the rim so that was the acetate Contact with the mousse and the metal is removed so when the circle remain attached to the foam strips that are easily removed and the edge of the parfait is smooth, then I put some of the ricotta mousse, I put the disk in the center of mousse chocolate is now ready (I had prepared 2 hours before), and covered with another ricotta mousse, and leveled in the freezer.
To cover I used black cherry and black cherry jam, put into a saucepan and keep warm, I add half a sheet of gelatine previously soaked.
As I said, and 'a delicious sweet and beautiful, the next time will not put' nuts on a candied cherry to cover ... I do not like ... but I'll try 'to put the pieces of walnut caramel mousse cheesecake.
Thanks Elizabeth and 'a really great parfait.
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