Ingredients

  • 250 g ricotta
  • 75 g sugar
  • 1 egg yolk
  • 25 g Emilia bitter cocoa powder
  • 50 g Emilia white chocolate chips
  • 1 vanilla pod
  • some powdered cinnamon
  • some fresh mint
  • 1 small vanilla pod
  • 200 g red onion
  • 50 g cane sugar
  • 50 g honey
  • 100 g red wine
  • some grated lemon and orange zest
  • some lemon juice

RICOTTA COCOA PIE WITH WHITE CHOCOLATE CHIPS

Difficulty: easy
Preparation: 100 min
Pers.: 4
34    

Directions

A surprising sin of gluttony! There are several degrees of sweetness that alternate and merge in this special chef's recipe with a wonderful white chocolate fragrance.

1

Procedure for the onion jam. Soak all the ingredients together for about 1 hour, then cook for about 40 minutes in small saucepan over moderate heat (until cooked well). If it's too sweet, add some lemon juice. Let cool before using.

2

Procedure for the pie. Combine all ingredients and fill two small, greased single portion aluminum tins, place them on a baking sheet with edges at least 6cm high and filled with water like a double boiler for 30 minutes at 150 °.

3

Before turning out, wait until it cools. Lay on a ceramic plate, dust with caster sugar and edge with the red onion jam, decorate with fresh mint, lemon zest and the small vanilla pod.

Protip

Bake in a double boiler at the suggested temperature – instead of on the stove – making sure the water doesn’t boil and it will be more delicate and homogeneous.
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