RICOTTA AND WHITE CHOCOLATE MOUSSE WITH HICKORY’S RUN MANDARIN INFUSED OLIVE OIL

500g fresh ricotta
50g caster sugar
1/2 cup cream
100g good quality white chocolate, finely chopped
100g blanched whole almonds, roasted and finely chopped.

Method
Place ricotta in a fine sieve placed over a bowl, cover and refrigerate for 2 hours to drain.

Combine drained ricotta and sugar in a bowl, then stir I remaining ingredients and combine well. Place a 3cm deep, 6.5cm round metal or plastic ring in the centre of a plate, fill with mousse, remove ring, then repeat with remaining mousse on remaining plates.

Spoon a little syrup around each mousse, drizzle Hickory’s Run Infused Mandarin Olive Oil around each mousse, top with a little orange rind and serve immediately.

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