Here are all the ingredients you'll need to create this delicious dessert.
Here are the utensils and equipment you will need to produce this dessert.
Pour the thickened cream into a bowl and beat until soft peaks form. Place whipped cream into the refrigerator to ensure it stays fresh and cold.
Separate the eggs. Always use the freshest eggs when making mousse as the eggs are not cooked so fresh eggs will ensure there are no health or safety issues.
Place the ricotta cheese into a mixing bowl and mash lightly.
Add honey and thickened cream to the ricotta cheese and mix thoroughly.
Add cherry jam to the ricotta mixture and combine well.
Divided the ricotta mixture between two glass serving bowls.
Sprinkle pumpkin seeds and sunflower seeds over the ricotta mixture and refrigerate to keep the ricotta mixture fresh.
Place dark chocolate into a bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water so the chocolate doesn't split). Stir with a metal spoon until the chocolate melts.
Repeat the process with the milk chocolate until it melts.
Add one egg yolk to the dark chocolate and stir until combined. The mixture will become firm.
Add the other egg yolk to the milk chocolate and stir until combined. Once again, the mixture will become firm.
Remove thickened cream from the refrigerator and add half to the dark chocolate, stirring lightly until well combined.
Add the remaining half of the thickened cream to the milk chocolate mixture and stir until well combined.
Use an electric beater to beat the egg whites in a clean bowl until soft peaks form.
Gradually add caster sugar whilst whisking the egg whites, making sure the caster sugar is totally dissolved.
Put half of the egg whites into the dark chocolate mixture and fold lightly until well combined.
Add the remaining egg whites to the milk chocolate mixture and, once again, stir lightly until combined.
Remove the serving glasses from the refrigerator and pour the dark chocolate mixture on top of the ricotta layer.
Pour the milk chocolate mixture on top of the dark chocolate layer and refrigerate the dessert for at least 3 hours.
To serve, top with double cream and sprinkle with pumpkin seeds and sunflower seeds. Enjoy!
HINT: This recipe is designed for two but the serving sizes are quite large. It is also very easy to adjust this recipe for 4 or more people - simply double or triple the ingredients for more guests.
- 1/2c Thickened cream
- 2.0 Eggs at room temperature
- 120.0g Ricotta cheese
- 1.0Tbsp Honey
- 1.0Tbsp Cherry jam
- 100.0g Dark chocolate, cut up into pieces
- 100.0g Milk chocolate, cut up into pieces
- 35.0g Caster sugar
- 2.0Tbsp Double cream
- 1.0Tbsp Pumpkin seeds
- 1.0tsp Sunflower seeds