Cocoa baskets with ricotta cream, strawberry compote and balsamic vinegar scent

Do you want something sweet? Our friend and blogger Antonia Salomone has created for us a delicious recipe whose flavors are enhanced by the addition of our IGP balsamic vinegar. A perfect idea for a meal or a snack full of sweetness!

Ingredients for 8/10 baskets

For the cocoa shortcrust pastry

• 200 gr of flour 00
• 40 gr of toasted hazelnuts
• 90 grams of powdered sugar
• 90 gr of butter
• 1 egg
• 20 gr of bitter cocoa
• milk 1 drop
• 1 teaspoon of baking powder

For the ricotta cream

• 250 gr of cow’s milk ricotta
• 100 gr of fresh cream
• 2 teaspoons of honey
• 100 gr of powdered sugar
• 100 gr of fresh cream

For the strawberry compote

• 200 gr of strawberries
• 25 grams of sugar
• 35 gr of water

For the Balsamic reduction:

• 4 tablespoons of I Solai di San Giorgio balsamic vinegar
• 1 level teaspoon of sugar
• 1 tablespoon of water

Preparation

Prepare the pastry to make the baskets: chop the hazelnuts and pour into a bowl, add flour, baking powder and sifted cocoa and sugar. Add the cold butter and mix the ingredients. Mix with your hands, add the egg. Mix everything and add a few drops of milk if needed. Obtain a smooth and homogeneous dough. Wrap in plastic wrap and let it rest for 15 minutes.

In the meantime, prepare the ricotta cream: drain the ricotta well, which must be a little dry. Put in a bowl and mix together with the powdered sugar and honey. Cover and refrigerate.

Wash the strawberries and cut into pieces, put the strawberries, sugar and water in a saucepan. Put on the stove and cook over low heat until the compote becomes creamy.

Take the cocoa dough from the fridge, roll out the pastry and make a circle that will serve as the base of the baskets, prick the base with the edges of a fork. Cooking with blind cooking: place a small piece of parchment paper on the bottom of each basket and spread a handful of dried legumes on it. Bake at 180 ° for about 10/15 minutes, remove from the oven, remove the paper and the dried legumes and continue cooking for a few more minutes. When they are cooked, let them cool down.

With the sac à poche, pour the ricotta cream into the baskets, spread a little strawberry compote on the surface.

Prepare the balsamic reduction: in a saucepan put the Balsamic Vinegar of Modena I.G.P. ORGANIC green seal, water and sugar. Place the saucepan over medium heat and continue stirring until it thickens. It will take a few minutes. Distribute the balsamic reduction over the surface of the baskets.

Keep in the fridge until it’s time to serve.

ORGANIC Balsamic Vinegar of Modena P.G.I.