As you probably read on my blog, I organized a Food Revolution Picnic last Saturday and managed to cook for 14 women at someones place. I promised you to share some of my recipes. Here’s one of the recipes. It’s a dessert everyone liked very much and I don’t think anyone didn’t liked it.

With this dessert I also participate to the Dutch Food Blog Event, a small competition between food bloggers in the Low Countries. This time Caroline could choose the theme. She chose for dishes with strawberries. I know you don’t see any strawberries in this dish. I can promise you that there are strawberries used in this dish. They are used in the red fruit coulis. The strawberry lovers could also use only strawberries to make the coulis and use some fresh strawberries to decorate it.

Feel free to try it out and share your opinion with me.

The ricotta mousse

What do you need? (4 serves) 125 gr Ricotta cheese, 1 egg yolk, 1 egg white, 50 gr sugar (a bowl with 25 gr and one with 20 gr, use 5 gr for whipping the cream ), 5 gr vanilla sugar, 0,5dl cream, 10 gr honey, 1 sheet of gelatin, half of a Vanilla Pod, 10 gr Cointreau

What do you do? It’s very important that you prepare everything. Weigh everything carefully, place it in front of you and when everything is ready, you are ready to start. First, whip the egg white until stiff, add 30 grams of sugar and the vanilla sugar. Whip until the sugar is dissolved.

Whip the egg yolk with 20 gr of sugar “au ruban”. (The mixture has to be almost white) Add the ricotta cheese. Soak the gelatin in cold water. Heat the honey with the Cointreau and add the soaked gelatin. Mix this with the ricotta. Whip the cream until the cream looks like yoghurt.  Mix it with the ricotta. Be careful, the mixture has to be smooth, so you better use a whisk. Now, mix the whipped egg white with the ricotta. First, use a whisk to get it smooth and finish with a spatula. Add the fresh vanilla. Pour it in a stainless steel ring or in a small springform cake pan, cover it and place it in the fridge for at least 4 hours.

(Recipe of René De Baets, “initiatie koken”)

The red fruit coulis

What do you need? 200 gr of (I used frozen) red fruit, a Tbsp sugar, 4 Tbsp water (you can use only raspberries or only strawberries)

What do you do? Cook the red fruit with the sugar and the water. When cooked, blend it. Strain it through a sieve and let it cool. When it’s cooled, pour it over the ricotta and place it in the fridge.

The hazelnut brésilienne

What do you need? (I always have too much, but you can keep it for a couple days, I guess) 25 gr hazelnut, 10 gr butter, 50 gr sugar

What do you do? Roast the hazelnuts, coarsely chop the nuts. Caramelize the nuts in the sugar and butter. Pour it on a plate and let it cool. When cooled down, blend the nuts.

Just before serving the dessert to your guests, add a bit of the brésilienne, some blueberries or raspberries and mint. You can also make a little cookie, like I did when I made the record store dessert (dish nr. 8). Enjoy your dessert!