Ingredients for approx. 9 pieces:
150 g plain chocolate coating
50 g butter
80 g crunchy muesli with fruits
For the cream:
8 sheets of white gelatine
500 g ricotta
100 g yogurt, 0,1 % fat
75 g sugar
1 tsp grated organic orange peel
juice of 1 orange
200 g whipped cream
Also:
125 g raspberries
2 tablespoons crunchy muesli with fruit
Preparation:
1. Put the couverture and the butter in pieces in a pot and stir while melting. Line a baking pan (20 cm x 20 cm) with cling film. Chop the muesli into small pieces. Pour couverture into the mold and spread smoothly. Sprinkle muesli evenly on top and press into the chocolate coating. Allow to set in the refrigerator.
2. Soak gelatine in cold water for 5 minutes. Mix ricotta with yogurt, sugar and orange zest. Heat orange juice. Squeeze out the gelatine and dissolve in it. Stir into the ricotta mixture. Chill briefly.
3. Whip cream until stiff and fold in when cream cheese mixture begins to
gelatinize. Pour onto chocolate granola base and spread. Refrigerate for 46 hours.
4. Remove cake from mold with plastic wrap. Cut into pieces with a knife dipped in hot water. Garnish with raspberries and sprinkle with granola.
Preparation time approx. 30 minutes + cooling time
Nutritional values per piece approx.:
Calories: 383
Joule: 1600
Protein: 7,9 g
Fat: 26,3 g
Carbohydrates: 28 g
(FoodCentrale by ddp images)
