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Ricotta Mousse with Bergamot


250 g lactose-free ricotta

100 g cane sugar

1 shot glass of Marsala

A few drops of Flavourart bergamot aroma

Fabbri Amarena

Top Fabbri Zabaione

Top Fabbri Wild Strawberry 


20 - 60 minutes


x 6

Ricotta Mousse with Bergamot


Sieve the ricotta and then mix it in a bowl with the cane sugar, previously dissolved in the shot glass of Marsala and flavored with the bergamot essence.  Blend until you have a uniform creamy mixture.  Use a piping bag to fill little bowls with the mousse and decorate with a few amarenas and a teaspoon of amarena syrup, as well as the Zabaione and Wild Strawberry Top. Dust with icing sugar and serve.

Recipe by ROBERTA