K115-ricette-bauletti-con-ricotta-di-pecora-e-pistacchi-di-sicilia-ricotta-mantecata-al-mandarino-verde-con-zeste-candita-di-agrumi-pistacchi-scaled

Code K115

Bauletti® with sheep’s ricotta and Sicily pistachios, green mandarin ricotta with citrus zest, caramelized pistachios and dark chocolate sauce

People

Ingredients for 4 people

For the Bauletti®:
8 Bauletti® with sheep’s ricotta and Sicily pistachios Divine Creazioni®
1 vanilla pod
2 l of water
200 g granulated sugar
20 g Barry Callebaut caramelized pistachios

For the whipped ricotta and candied zest:
2 mandarins or fresh citrus fruits
100 g fresh ricotta
25 g powdered sugar
100 g water
100 g granulated sugar

For the dark chocolate sauce:
50 g Barry Callebaut Ocoa 72% dark chocolate
35 g water

Procedure

Peel the mandarins and cut the peel, removing the white part, into thin julienne strips. Immerse for a few seconds in boiling water.
Dissolve the granulated sugar in water, add the zest and place in the microwave for a few minutes. Let cool, then repeat the process several times until the zest is candied.
Meanwhile, mix the ricotta with powdered sugar and mandarin juice in a bowl.
In a bowl, whisk hot water into the melted chocolate. Immerse the Bauletti® with sheep’s ricotta and Sicily pistachios in boiling water with sugar and vanilla. Once cooked, drain and glaze in a pan with the chocolate sauce.
Finally, place quenelles of whipped ricotta on individual plates, place the Bauletti®, finish with chocolate sauce and garnish with caramelized pistachios and candied mandarin zest.

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