Organic Clementine - Clementine from Sicily
Estimated price per piece
Clementine is a variety of mandarin orange (Citrus reticulata), so named in 1902. The exterior is a deep orange colour with a smooth, glossy appearance. Clementines can be separated into seven to fourteen segments. They tend to be very easy to peel, but are almost always seedless. The colors of organic clementine are more 'alive and the properties' are beneficial to the body.
MOUSSE OF SICILIAN CLEMENTINE AND RICOTTA
Ingredients: 4 clementine from Sicily, 200 g of sweet ricotta, 150 g of fresh cream, ground cinnamon. For the chocolate sauce: 100 g of dark chocolate, 100 g of cream.
Procedure: Squeeze Clementine and filter the juice. In a bowl collect the juice and mix with the ricotta cheese with a sprinkle of cinnamon and grated peel of two Clementine. Whip 150 g of fresh cream cold. Add the cream to the mixture of ricotta cheese flavored, mixing from the bottom to the top very slowly and put in the refrigerator.
Put the chocolate in a small saucepan with the cream and melt in a double boiler. Spread mirror chocolate sauce on the plates. Remove the mousse from the refrigerator and work it between two spoons forming quenelles (large almond-shaped). Arrange the dumplings on the chocolate sauce and garnish with more sauce evenly distributed with the pastry bag.
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