{"id":2516,"date":"2024-03-25T09:14:00","date_gmt":"2024-03-25T08:14:00","guid":{"rendered":"https:\/\/www.fhhotelgroup.it\/blog\/valentines-day-dessert\/"},"modified":"2026-09-24T16:26:02","modified_gmt":"2026-09-24T14:26:02","slug":"valentines-day-dessert","status":"publish","type":"post","link":"https:\/\/www.fhhotelgroup.it\/en\/blog\/valentines-day-dessert\/","title":{"rendered":"Sweet ricotta mousse, sour cherries and vanilla brittle: chef Mulargia\u2019s Valentine\u2019s Day recipe"},"content":{"rendered":"

Chef Giuseppe Mulargia<\/strong> of Le Spighe Restaurant at the Grand Hotel Palatino<\/a> has created an exclusive recipe for the Valentine\u2019s Day 2024<\/strong> dessert: a delicious combination of sweet ricotta mousse, sour cherries and vanilla brittle<\/strong>.<\/p>\n

Valentine\u2019s Day is the perfect opportunity to express your love. The chef\u2019s dessert is part of the tasting menu available for Valentine\u2019s Day dinner in Rome<\/strong> at Le Spighe restaurant on the evening of Wednesday, February 14, 2024<\/strong>.<\/p>\n

The Valentine\u2019s Day dinner at the restaurant of the Grand Hotel Palatino<\/strong> is also open to the public who are not staying overnight at the hotel.
\nEnjoy the chef\u2019s dessert or try your hand at making it at home.\u00a0<\/strong><\/p>\n

<\/span>Ingredients for 4 servings<\/span><\/h2>\n

For the mousse:<\/strong><\/p>\n

250 gr cow\u2019s milk ricotta<\/p>\n

75 ml fresh cream<\/p>\n

25 gr powdered sugar<\/p>\n

6 gr gelatin sheets<\/p>\n

For the sour cherry insert:<\/strong><\/p>\n

250 gr sour cherries in syrup<\/p>\n

100 gr sugar<\/p>\n

3 gr gelatin sheets<\/p>\n

For the vanilla brittle: <\/strong><\/p>\n

100 gr butter<\/p>\n

50 gr brown sugar<\/p>\n

1 vanilla bean<\/p>\n

12 gr flour<\/p>\n

\"FH55<\/p>\n

<\/span>Procedure<\/span><\/h2>\n

For the mousse<\/strong><\/p>\n

Start by soaking the gelatin sheets in a bowl with room temperature water.<\/p>\n

With the help of a stand mixer, whip the ricotta with the powdered sugar until you get a frothy mixture.<\/p>\n

In a saucepan, over low heat, pour the cream and the gelatin sheets so that they melt completely. After a few minutes, incorporate it into the previous mixture gently, stirring with a whisk from the bottom to the top.<\/p>\n

For the sour cherry insert<\/strong><\/p>\n

Prepare the insert by putting the sour cherries in a saucepan together with the sugar and half a glass of water, boil for about 10 minutes. Add the previously hydrated gelatine.<\/p>\n

Pour the still hot mixture into smaller molds than the mold you are going to use for the mousse and put in the blast chiller in negative mode (at least -18).<\/p>\n

Once the insert is frozen, pour the ricotta mousse into another mold of your choice and place the insert in the middle. Put the molds in the blast chiller for 2 and a half hours.<\/p>\n

For the vanilla brittle
\n<\/strong>Prepare the crunchy base by combining the butter at room temperature, the seeds of the vanilla pod, the brown sugar and the flour, kneading everything together. The mixture should be spread on a baking sheet covered with parchment paper and baked at 180\u00b0c for 8-10 minutes.<\/p>\n

Out of the oven, still hot, we can shape it at will by making shapes with the help of tongs.<\/p>\n

Once the mousse is well frozen, remove it from the mold and let it thaw in the refrigerator for an hour (depending on the mold you will use: the larger it is, the longer it will take to thaw).<\/p>\n

Serve the mousse on the crispy vanilla base and decorate with a few sour cherries.<\/p>\n

<\/span>Useful tips from chef Giuseppe Mulargia<\/span><\/h2>\n
    \n
  • If you don\u2019t have a blast chiller, before preparing the mousse, prepare the black cherry insert.<\/li>\n
  • Freeze both the black cherry insert and the ricotta mousse well so as not to have defects on the final shape of the dessert.<\/li>\n
  • If you have silicone molds available, it\u2019s better. You will be able to take them out of their molds better once frozen.<\/li>\n<\/ul>\n

    This dessert is a masterpiece of flavors and textures that will tantalize your taste buds and leave you completely satisfied.<\/p>\n

    All that remains is to wish you a sweet<\/em> evening.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Chef Giuseppe Mulargia of Le Spighe Restaurant at the Grand Hotel Palatino has created an exclusive recipe for the Valentine\u2019s Day 2024 dessert: a delicious combination of sweet ricotta mousse, sour cherries and vanilla brittle. Valentine\u2019s Day is the perfect opportunity to express your love. The chef\u2019s dessert is part of the tasting menu available…<\/p>\n","protected":false},"author":1,"featured_media":2701,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[61],"tags":[],"class_list":["post-2516","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","destinazione-rome"],"acf":[],"yoast_head":"\nSweet ricotta mousse, sour cherries and vanilla brittle: chef Mulargia\u2019s Valentine\u2019s Day recipe | FH55 Hotels<\/title>\n<meta name=\"description\" content=\"Chef Giuseppe Mulargia of Le Spighe Restaurant at the Grand Hotel Palatino has created an exclusive recipe for the Valentine\u2019s Day 2024 dessert: a delicious combination of sweet ricotta mousse, sour...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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