Serves 6
Ingredients
500 g
|
strawberries
|
200 g
|
ricotta
|
200 g
|
mascarpone
|
50 g
|
flour
|
150 g
|
caster sugar
|
50 g
|
butter
|
2 tsp
|
honey
|
100 g
|
icing sugar
|
1 tsp
|
vanilla extract
|
Method
In a saucepan melt the butter with 50 g of caster sugar and the honey.
Remove from the heat and add the sifted flour, stir and let cool down.
Divide the dough in 6 small balls (about 1,5 cm). Cover a tray with
baking parchment, place on it 2 balls and bake them for 7-8 minutes at 180°C.
Let the wafers obtained cool down a little, then place them on the bottom of 2
upside-down glasses, wait until they are hardened and remove carefully. Repeat
the procedure with the remaining balls.
Cook half of the strawberries with the remaining caster sugar for about
10 minutes at moderate temperature. Puree them smooth with an immersion blender
and set aside.
Using an electric mixer whip the ricotta, the mascarpone, the icing
sugar and the vanilla extract until creamy. Stir in the cooked strawberries and
combine gently with a rubber spatula.
Looking for an additional touch? Depending on your personal taste you
can now add some chopped mint leaves to the mixture ;)
Finally pour the mousse into the crunchy baskets and decorate with the remaining
strawberries, cut into tiny pieces, and some mint leaves. Serve immediately to
avoid the baskets getting soaked and enjoy!
