INGREDIENTS
- - 250 g of cottage cheese
- - 125 g of flour
- - 8 figs
- - 100 g raspberries
- - 1 egg
- - 40 g of brown sugar
- - 1 tablespoon of icing sugar
- - 1 tablespoon of acacia honey
- - 1 lemon
- - 1 red pepper
- - 15 mint leaves
- - 1 teaspoon baking powder
- - extravirgin olive oil
INSTRUCTIONS
- Chop the chilli and mix it with 2 tablespoons of olive oil. Then grate the lemon rind.
- Put half of the grated rind in a bowl along with the brown sugar and thr egg, then with an electric whips mount the mixture for 5 minutes until it is fluffy. Now add the chilli oil, the the flour, the baking powder and knead by hand forming a soft but firm dough.
- Reduce the dough into little slightly flattened nuts, lay them in a pan lined with parchment paper and bake at 180 ° C for 10 minutes.
- Peel the figs and blend them coarsely with honey and the remaining lemon zest, and then mix in the ricotta until you get a soft cream. Distribute it in 4 dessert glasses or bowls and store in the refrigerator.
- Pour 4 tablespoons of water into a saucepan, add the icing sugar and cook over low heat for a few minutes, obtaining a syrup. Remove from the heat and mix in the previously chopped mint.
- Puree the raspberries with the syrup and distribute on the mousse. Decorate the dessert with a few mint leaves and serve with the biscuits.
