Ricotta Mousse with ‘Rocha’ Pear and Redcurrant Jam with Melissa and Pink Pepper

Method of preparation:

1. Beat the Ricotta until it reaches a creamy consistency, then add a packet of fresh cream and beat everything until you reach a mixture of firm and homogeneous consistency. Add 4 heaping tablespoons of ‘Rocha’ Pear and Redcurrant Jam with Melissa and Pink Pepper and mix well with the rest of the mousse;
2. Soak the gelatin sheets in cold water. Then they are diluted in a small amount of warm water and added to the mousse (mix well to avoid lumps). Store the mixture in the fridge;
3. Preheat the oven to 180ºC and toast 2 handfuls of shelled almonds on a tray. When they are ready, they are removed from the oven and left to cool on a cold surface
4. Meanwhile, in a non-stick frying pan add 5 tablespoons of sugar, 1 tablespoon of water and over medium heat let it carahoneyize without touching the sugar. When the carahoney has an amber color, add the toasted almonds to the carahoney and place the praline on a surface lined with oven paper to cool
5. When the praline is solid, break it into smaller pieces and grind everything with the help of a mortar;
6. To serve, alternate the layers of mousse with the praline in glasses and let it cool in the fridge for 2 to 3 hours.