Chocolate dome with ricotta mousse

Sabadì Chocolate + Loison Panettone

recipe by Ramona Pizzano
poster by bomboland


Loison panettone with mandarin

For the mousse
300 g ricotta
200 g cream
2 spoons honey

For the glaze
200 g Sabadì “Darino” chocolate
100 g butter
40 g water

To make the mousse, mix the ricotta, the whipped cream and the honey. Let the mixture stand in the fridge for about 15-20 minutes. Coat the moulds with cling-film (bowls of 10 cm diameter) and line them with 1.5 cm thick slices of panettone. Fill with the mousse and close with another piece of panettone. Let them stand in the fridge for about 2 hours. Afterwards, cover the small domes with the glaze, melting the chocolate and the butter in a bain-marie and adding the water at the end. Cover the dessert with the lukewarm glaze. Decorate with chocolate and small pieces of mandarin rind.

“An extremely sweet feeling”

“Sicilian baroque. The remembered opulence of nobility which has declined. The ritual make-up of an old noblewoman who is preparing herself perhaps for the last ‘first night’ at the Teatro Massimo in Palermo.”