Summary

Ingredients

• 50 ml milk
• 1 vanilla pod, scrape out the pulp
• 80 g suar
• 100 ml cream
• 500 g ricotta

For the sauce:

• 700 g raspberries
• 90 g suar
• 90 g dark chocolate
• 1 tablespoon mint, freshly chopped

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Instructions

1. Warm the milk with the vanilla pulp (do not boil!), Gradually adding the sugar, stirring constantly, until it has completely dissolved. Then let it cool down completely.
2. In the meantime, whip the cream until stiff and chill. Pour the ricotta into the cooled milk and fold in the cream. Put the mousse in the refrigerator for 4 hours.
3. Sort the raspberries, wash them, drain them and place half of them in a bowl with the sugar and puree them with the blender. Finely grate the chocolate and fold in. Carefully fold in the mint with the remaining raspberries and serve the sauce with the mousse.