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Mousse with ricotta, red shrimp and pistachio with salted chocolate powder
For the ricotta mousse:
150 gr of Red Shrimp from Mazara
100 gr of cooking cream
100 g of ricotta
1 spoon of Parmigiano Reggiano
60 gr chopped pistachios
150 gr of Red Shrimp from Mazara
100 gr of cooking cream
100 g of ricotta
1 spoon of Parmigiano Reggiano
60 gr chopped pistachios
For the salted chocolate powder:
Salt and pepper
1 egg
50 gr of flour
Salt 1 gr
5 gr baking powder
50 gr butter
50 gr melted chocolate .
Salt and pepper
1 egg
50 gr of flour
Salt 1 gr
5 gr baking powder
50 gr butter
50 gr melted chocolate .
Method:
Mount the egg with the butter, salt and baking powder using the average speed of an electric mixer, add the previously melted chocolate in a small pan in a water bath and a bit ‘at a time add the flour so that the mixture is smooth and rather dense, and pour it into a pan of 20 cm and bake at 180 degrees for 15 minutes
Assembly:
Blend finely previously boiled shrimp. Combine the cream, cottage cheese – previously drained of its whey – Parmesan cheese and a pinch of salt and pepper. Pour the mixture into the siphon. Close, insert the gas cartridge and shake. Refrigerate and serve if appropriate with a sprinkling of salty chocolate powder and chopped pistachios.
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