Ingredients

For the mousse

• 2 sheets of white leaf gelatine
• 125 g Züger ricotta with buffalo milk
• 125 g Züger mascarpone
• 4 tbsp freshly squeezed orange juice
• 2 tbsp freshly squeezed lime juice
• 1 tsp finely grated organic lime zest
• 1 packet of bourbon vanilla sugar
• 3 tbsp icing sugar
• 100 ml double cream

For the compote

• 300 g mango
• 4 tbsp freshly squeezed orange juice, 4 tbsp freshly squeezed lime juice
• 100 ml apple juice
• 40 g sugar
• Ground cinnamon
• 1 star anise
• 100 g raspberries
• Mint leaves to garnish

How it’s done

To make the mouse, soften the gelatine in plenty of cold water. Mix the ricotta and the mascarpone with the orange juice, lime juice, lime zest, vanilla sugar and icing sugar and blend until smooth. Whip the cream until it forms stiff peaks, then fold into the ricotta and mascarpone mixture. Thoroughly squeeze out the gelatine leaves, then put in a small bowl over a bain-marie. Add 2 tbsp of the ricotta and mascarpone mixture to the gelatine and mix well. Add the gelatine mix to the rest of the ricotta and mascarpone and blend thoroughly. Pour the mousse into a dessert bowl that has been rinsed in cold water and leave to set in the fridge for 3-4 hours. To make the compote, cut the mango into approx. 1.5 cm cubes. Heat the orange juice, lime juice, apple juice and sugar along with two pinches of cinnamon and the star anise. Add the mango cubes and leave to simmer on a low heat for 6-8 minutes. Pour the mixture into a bowl and leave to cool. Sort the raspberries, wash and pat dry. Add them to the mango compote. To serve, loosen the sides of the mousse with a knife. Briefly submerge the bowl in hot water, dry and then turn out on to a small plate. Top with the mango and raspberry compote and garnish with mint leaves.

Züger tip: Simply leave the ricotta and mascarpone mousse to set in individual dessert bowls and serve with the compote.