Pandoro Waffle with Ricotta and Nutella® Mousse: A Delightful Dessert
Category: Desserts
Servings: 6
This stunning dessert combines the delicate sweetness of Pandoro with a rich, creamy ricotta mousse and the iconic taste of Nutella®. Topped with vibrant berry sauce and edible flowers, it’s the perfect treat to impress your guests and satisfy your sweet cravings. Here’s how to make this indulgent Pandoro waffle with ricotta and Nutella® mousse.
Ingredients
| Ingredient | Quantity |
|---|---|
| Nutella® | 90g |
| Pandoro (Italian sweet bread) | 6 slices |
| Ricotta cheese (cow’s milk) | 150g |
| Fresh liquid cream (heavy cream) | 100g |
| Granulated sugar | 40g |
| Water | 15g |
| Egg yolks | 2 |
| Gelatin sheets | 7g |
| Raspberries | 40g |
| Red currants | 20g |
| Additional sugar (for berry sauce) | 20g |
| Additional water (for berry sauce) | 5g |
| Fresh raspberries (for garnish) | As needed |
| Fresh currants (for garnish) | As needed |
| Edible flowers | As needed |
Instructions
Step 1: Prepare the Gelatin and Syrup
- Soak the Gelatin: Start by soaking the gelatin sheets in cold water to soften them.
- Make the Syrup: In a small saucepan, combine 15g of water and 40g of sugar. Heat gently and stir until the sugar has completely dissolved. Allow the syrup to cool completely.
Step 2: Make the Ricotta Mousse
- Mix Ricotta and Cream: In a bowl, sift the ricotta to remove any lumps. In a separate bowl, gently combine the cooled syrup with the gelatin. Add the gelatin mixture to the ricotta. Then, fold in 80g of whipped cream. Use a spatula to fold it gently, ensuring the mousse maintains its light and airy texture.
- Chill the Mousse: Cover the bowl with plastic wrap and refrigerate for at least two hours, allowing the mousse to set.
Step 3: Prepare the Berry Sauce
- Cook the Berries: In a saucepan, combine the raspberries, red currants, 20g of sugar, and 5g of water. Simmer for a few minutes until the sugar dissolves and the berries soften.
- Blend and Strain: Once the berries have cooked down, transfer the mixture to a tall, narrow container. Use an immersion blender to puree the sauce. Then, strain the sauce through a fine-mesh sieve to remove the seeds and pulp.
Step 4: Prepare the Pandoro Waffle
- Slice the Pandoro: Cut the Pandoro into horizontal slices, approximately 1 cm thick.
- Toast the Pandoro: Heat a non-stick pan and toast the Pandoro slices on both sides until they’re slightly golden and crisp. Allow them to cool before assembling the dessert.
Step 5: Assemble the Dessert
- Spread Nutella®: Spread a generous layer of Nutella® (15g per slice) on each toasted slice of Pandoro.
- Plate the Pandoro: Arrange the Pandoro slices on a serving plate. Drizzle a little berry sauce around each slice.
- Add Ricotta Mousse: Using a spoon or a quenelle tool, place a dollop of the chilled ricotta mousse on top of each Pandoro slice.
- Garnish: Finish the dessert by adding fresh raspberries, currants, and a touch of edible flowers for an elegant touch.
Step 6: Serve and Enjoy!
Once assembled, serve the Pandoro Waffle with Ricotta and Nutella® Mousse immediately. The combination of the warm Pandoro, creamy mousse, and tangy berry sauce will delight everyone who tries it. It’s a dessert that’s as beautiful as it is delicious, perfect for a special occasion or a treat to share with loved ones.
Enjoy this delightful twist on a traditional Italian dessert and savor every bite!
