Berry-Infused Pavesini Delights with Creamy Ricotta Filling

Pavesini Delights with Mixed Berries
Category: Desserts
Serves: 6

Ingredients:

Instructions:

1. Prepare the Red Berry Puree:
   Begin by washing, hulling, and cutting the strawberries into pieces. Add the granulated sugar to the strawberries. Allow the mixture to simmer until the fruit becomes soft and releases its juices. Once the berries are softened, pass them through a food mill to achieve a smooth puree. Set aside.

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2. Make the Red Berry Cream Filling:
   For the cream filling, sieve the ricotta cheese to remove any lumps. Using a whisk, blend the ricotta in a bowl until smooth. Add 250ml of the prepared red berry coulis (which should now be cooled down) and mix thoroughly with the whisk until the components are fully integrated.

3. Prepare the Gelatin:
   Soak the gelatin sheets in cold water for about 10 minutes. Once softened, wring out any excess water and dissolve the gelatin in two tablespoons of slightly warmed fresh cream (from the 250ml specified in the ingredients). Mix the dissolved gelatin into the ricotta and berry mixture, ensuring it’s fully incorporated.

4. Whip the Cream:
   In a chilled bowl, whip the fresh cream with the powdered sugar until it forms soft peaks. Be careful not to overwhip. Gently fold the whipped cream into the ricotta and berry mixture, ensuring that the whipped cream remains light and fluffy. Cover with a sheet of plastic wrap and refrigerate for at least 2 hours to allow the cream to firm up.

5. Assemble the Pavesini Delights:
   In a separate bowl, dilute the remaining berry juice with 70-80ml of water, as it might be too thick to properly soak the Pavesini biscuits. Briefly dip each Pavesini biscuit into the berry juice mixture—be sure not to over-soak them, as they may break. Line each cavity of a silicone or metal mold with 6 Pavesini biscuits. Place four biscuits in a cross pattern, and break the remaining two to fill in the empty spots. This will create the base layer.

6. Fill the Molds:
   Transfer the chilled berry-ricotta cream mixture into a piping bag (or use a spoon if a piping bag is unavailable). Fill each mold with layers of the cream, alternating with whole blueberries. Place approximately 5 blueberries in each mold, or more if preferred.

7. Seal and Chill:
   Once the molds are filled, seal the top with three more soaked Pavesini biscuits: one whole and the other two with their edges trimmed to fit. Place the molds in the refrigerator for about 2-3 hours, or in the freezer for 1 hour, to let the delights firm up.

8. Final Touches:
   After the set time, gently remove the Pavesini delights from the molds and place them on a cooling rack.

   To prepare the finishing sauce, dilute the remaining berry cream with 50ml of fresh cream or milk and refrigerate for an hour to let it thicken. Transfer this thickened cream into a piping bag fitted with a star-shaped nozzle and chill it in the freezer.

9. Decoration:
   Arrange the Pavesini delights on a serving platter. Pipe small decorative swirls of the berry cream on the base and top of each delight. Finally, crown each dessert with a raspberry and a few red currants for a vibrant, fresh touch.

10. Serve and Enjoy:
    These delightful, berry-filled desserts are perfect for impressing guests at a dinner party or for a special treat to indulge in any time. The creamy, fruity layers combined with the light, delicate texture of the Pavesini biscuits make for an unforgettable dessert experience.

Note: For a personal touch, feel free to adjust the berry mix based on seasonal availability or your own taste preferences!