Quando ho letto del contest lanciato da Cucina di Barbara dedicato al colore ROSSO, ho subito cominciato a pensare a cosa potessi preparare utilizzando questa tonalità; cercavo un piatto che fosse leggero e che mi incantasse col suo colore fascinoso, ammaliante e ricco di significati. Si usa dire rosso come l'amore, rosso come la passione, ma il rosso è anche segno di salute (pensate a come l'essere rubizzi in volto sia sintomo di buona salute).
Così, fra tutti gli alimenti di rossi, ho scelto un frutto di bosco, il ribes rosso (manco a dirlo), ricco di vitamina C, di cui è sempre meglio fare incetta quando l'autunno è alle porte, anche se dalle temperature non si direbbe. Ma, per aggiungere rosso al rosso, ho deciso di aggiungere come decorazione qualche bacca di Goji, una bacca di origine tibetana ricchissima di antiossidanti, assimilabile per gusto ad un mirtillo rosso (di nuovo?!) dal retrogusto speziato, come di cardamomo.
Ho poi deciso di abbinare a questo corpo rosso una mousse leggera di colore bianco, accostando così non solo i sapori, ma anche i colori, in una verrine in bianco e rosso, un abbinamento che adoro, in cucina e non.
VERRINES DI MOUSSE DI RICOTTA E YOGURT CON COMPOSTINA DI RIBES ROSSO E BACCHE DI GOJI
Ingredienti (per 3-4 persone, a seconda delle dimensioni delle verrines)
Per la compostina
* 100 g di ribes rosso
* 4 cucchiai di zucchero
* 1 foglio di gelatina (ex colla di pesce)
Per la mousse
* 200 g di ricotta
* 200 g di yogurt bianco
* 60 g di zucchero a velo
* 50 ml di latte
* 2 fogli di gelatina (ex colla di pesce)
Per guarnire
* ribes rosso
* bacche di Goji (opzionale)
Procedimento
Per prima cosa preparate la compostina: lavate in ribes e mettetelo in un pentolino con 4 cucchiai di zucchero e fate cuocere per circa 10 minuti, affinché la frutta rilasci il suo succo e il composto si addensi un po'. Nel frattempo ammollate la gelatina in acqua e, dopo averla strizzata, aggiungetela alla frutta ancora calda, facendola sciogliere. Ciò permetterà di ottenere una compostina di consistenza gelatinosa e con i pezzi. Lasciate intiepidire la salsa, distribuitene un po' sul fondo delle verrines (io ho scelto dei calici) e mettete in frigorifero per 5-10 minuti (lasciate nel frigo anche la composta avanzata, che servirà più tardi).
Nel frattempo preparate la mousse: in una terrina sbattete con le fruste la ricotta inseme allo zucchero a velo. Aggiungete poi lo yogurt, continuando a sbattere, fino ad ottenere una crema liscia e morbida. Ammollate 2 fogli di gelatina e, una volta strizzati, scioglieteli nel latte, preventivamente scaldato. Aggiungete il latte alla vostra crema, sempre sbattendo, e poi mettete in frigorifero per 10-15 minuti, o finché non si rassodi un po'.
Tirate poi fuori le verrines dal frigorifero e sovrapponete alla compostina, ormai solidificata, uno strato di mousse. Distribuite poi un altro strato di compostina e un'altro di mousse. Mettete quindi in frigorifero a rassodare.
Al momento di servire, guarnite con del ribes rosso e, se le avete, delle bacche di Goji.
Con questa ricetta partecipo al contest Get an AID in the kitchen indetto da Cucina di Barbara
Giuli che bello ci sei anche tu 🙂 mi hai fatto venire voglia di mousse di ricotta!
Prima o poi ci si ritrova in giro per contest… anzi, grazie a te per la dritta, a me era sfuggito di vista (e dire che ho una lista di contest papabili sul pc :D)!
La voglia di mousse di ricotta non può che essere qualcosa di buono! 🙂
Giulia ma che intensità questa ricetta! Sarà l’ambientazione, ‘fascinosa’ appunto, saranno le bacche di Goji, a me sconosciute (manco a dirlo) e dal nome affascinante. Sarà anche il caldo pazzesco di questa mattina e sarà che dopo la lista di proprietà benefiche degli ingredienti che hai scelto non mi sentirei in colpa ad assaggiarne un bicchierino (o due), sarà quel che sarà, ma ti eleggo vincitrice personale della ‘ricetta del week-end’!
Ti abbraccio, buon fine settimana
Mari
Le bacche di Goji erano sconosciute anche a me, finché i miei non le hanno portate da un viaggio in Spagna (chissà poi perché portare delle bacche Tibetane dalla Spagna.. ma questa è un’altra storia)… Io ho ancora un paio di verrines nel frigorifero, se vuoi sei ancora in tempo 😉
Fa un caldo atroce.. meno male che non ho pensato di fare un dolce caldo o molto calorico! Io oggi ho mangiato in giardino.. il 1° ottobre! Bah?!
Ti ringrazio per l’elezione, e buon week-end anche a te!
Buon giorno Giulia,
ho appena visto la tua mail ed effettivamente mi era proprio sfuggito il tuo messaggio!
Anche se, avrei ricontrollato ogni singola ricetta dai commenti alla fine del contest, ti ringrazio tantissimo per essere tornata ad avvisarmi!
Inoltre grazie mille per partecipare al contest avendo pensato e realizzato una ricetta davvero molto carina!Adesso ti seguo molto volentieri e ti auguro buona giornata!
un abbraccio,
Barbara
Sono venuta a controllare la concorrenza e non mi sono letta nell’elenco, solo per quello me ne sono accorta 😛
L’importante è che ti abbia evitato un lavoraccio 🙂
Grazie mille per il bel contest che hai organizzato! Buona giornata!
Ciao Splendore! Una ricettina di tutto rispetto, con una presentazione da batticuore. La riga rossa di compostina in quel candore abbagliante, è veramente elegante. Credo che questo dolce sia fantastico al palato, con la morbidezza vellutata della ricotta, rotta dalla fresca acidità dei frutti rossi…faccio il tifo per te (io il Kitchen ce l’ho già, giallo canarino. Si chiama Titti).
Un bacione grande, Pat
Ciao bella!
Il contrasto cromatico e al palato è piaciuto molto anche a me.. forse la prossima volta sostituirò i lamponi al ribes per attutire un pochino il contrasto!
Per il momento il Kitchen Aid (o qualsiasi altro robot da cucina degno di questo nome) è un oggetto inarrivabile.. diciamo che, se lo vincessi, sarebbe tutta un’altra cosa 😉
Sapevo già del tuo Titti… bello giallo giallo! 🙂
Un bacione!
Che eleganza queste verrine! Anch’io le faccio spesso delle verrine simili ma ci metto sempre la mousse al cioccolato dell’insuperabile Santin…che golosona! Mi piace troppo l’abbinamento cioccolato-frutti rossi…:)))) Un bacione!
Nooooo, la verrine con la mousse al cioccolato + frutti rossi la voglio anche io! Ecco, se proprio devo rinuncio ai frutti rossi… per alleggerire 😀
Buon fine settimana! Un abbraccio!
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