When I read about the contest launched by Cucina di Barbara dedicated to the color RED, I immediately started thinking about what I could prepare using this tone; I was searching for a light dish that enchanted me with its charming and fascinating color, full of meanings. They say red like love, red like passion, but red is also a sign of health (a ruddy face is always a sign of good health).
So, among all red food, I chose a fruit of the forest, red (needless to say) currants, rich in vitamin C, a vitamin that you've better stock up when fall is upon us, even if the temperatures still scream summer. But, to add red to red, I decided to add as a garnishment some Goji berries, i.e Tibetan berries rich in antioxidants, similar in taste to a cranberry with a spicy aftertaste, like cardamom.
And then I decided to combine this red body with a light mousse, white in color, matching not only tastes, but also colors, in a white and red verrine, a combination that I adore, in the kitchen or not.
VERRINES WITH RICOTTA AND YOGURT MOUSSE WITH RED CURRANT COMPOTE AND GOJI BERRIES
Ingredients (3-4 servings, depending on the size of the verrines)
For the compote
* 100 g red currant
* 4 tablespoons sugar
* 1 sheet of isinglass
For the mousse
* 200 g ricotta
* 200 g natural yogurt
* 60 g powdered sugar
* 50 ml milk
* 2 sheets of isinglass (fish-glue)
* red currant
* Goji berries (optional)
First of all, prepare the compote: wash the red currants, put them in a saucepan with 4 tablespoons of sugar and cook for about 10 minutes, so that the fruits release their juice and the mixture thickens a bit. Meanwhile soak the isinglass in water and, once you squeezed it, add it to the warm mixture, making it dissolve. This will give to your compote a gelatinous consistency, but leaving pieces of fruits intact. Let the compote cool a little, and spread some of it on the bottom of your verrines (I chose goblets) and place them in the refrigerator for 5 to 10 minutes (leave in the fridge also the compote leftovers, 'cause you'll need them later).
In the meantime prepare the mousse: in a bowl beat with the whisks ricotta and icing sugar. Then add yogurt, still beating, until you have a smooth and soft cream. Soak 2 sheets of isinglass in water and, once you squeezed them, melt them in milk, previously heated. Add the milk to your cream, always beating with the whisks, and then refrigerate for 10 to 15 minutes, or until it begins to firm up.
Then pull out your verrines from the refrigerator and overlay the compote, now firm, with a layer of mousse. Then spread another compote layer and then a layer of mousse. Put in refrigerator to firm up.
Before serving them, garnish every verrine with red currant and, if you have them, some Goji berries.
Last but not least, I'm pleased to announce that I received from Paolo of Quatro Fromaggio and other disgraces on the menu the great, one and only Cannolo Award, an award made to reward who preserves authentic Italian food! Thanks a lot, Paolo, I'm so happy about this award!!!