Sweets

Brownie with ricotta snow

60 min

medium

for 4 persons

Fluffy ricotta snow meets moist chocolate brownie — accompanied by fruity berry compote and citrus notes. A dessert full of contrasts, freshness, and velvety flavor variety.

Here’s what you need:

For the ricotta snow

• 4 oranges
• 1 lemons
• 20 g Grand Marnier
• 125g Brimi Ricotta
• 90 g sugar
• ½ vanilla pod
• 2 egg whites
• 250 g cream

For the brownie

• 90 g dark chocolate (ca. 60%)
• 155 g Schabser butter
• 4 eggs
• 150 g brown sugar
• 40 g flour
• 10 g cocoa

Let’s go

Preperation

Juice the oranges and lemon. Reduce the juice with Grand Marnier and the scraped vanilla pod until about 130g remains.
Let cool, then stir in the ricotta.
Beat the egg whites with a pinch of salt and 30 g sugar until creamy, then gradually add the remaining sugar and whip to stiff peaks.
Whip the cream until semi-stiff, then gently fold in the egg whites and cream into the ricotta mixture.
Hang a sieve over a bowl and line it with a kitchen towel.
Place the ricotta mixture into the towel, cover, and drain in the fridge for 3–4 hours.
Melt butter and chocolate over a water bath. Meanwhile, whisk eggs and sugar together.
Stir the chocolate mixture into the egg mixture, then fold in the flour and cocoa powder.
Flour the baking pan, pour in the batter, spread evenly, and bake in a preheated oven at 160°C (320°F).
Let the brownie cool, then cut into pieces.
Serve the brownie with red berry compote on a plate or bowl, top with a spoonful of ricotta snow, decorate as desired, and enjoy.