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A balanced dish that surprises with its tastes, intensity and textures, but also for its sustainable approach, enhancing and giving new life to the traditional leftovers of the Easter holidays.","copertina":{"immagine_mode":"1","immagine":{"width":1280,"height":1920,"sizes":{"thumbnail":{"url":"https:\/\/backofficenutrimenti.urbanitartufi.it\/app\/uploads\/2024\/03\/UT_MOUSSERICOTTA_vert-150x150.jpg","width":150,"height":150,"crop":true},"medium":{"url":"https:\/\/backofficenutrimenti.urbanitartufi.it\/app\/uploads\/2024\/03\/UT_MOUSSERICOTTA_vert-200x300.jpg","width":200,"height":300,"crop":true},"large":{"url":"https:\/\/backofficenutrimenti.urbanitartufi.it\/app\/uploads\/2024\/03\/UT_MOUSSERICOTTA_vert-683x1024.jpg","width":683,"height":1024,"crop":true}},"id":722,"title":"UT_MOUSSE+RICOTTA_vert","caption":"UT_MOUSSE+RICOTTA_vert","description":"","url":"https:\/\/backofficenutrimenti.urbanitartufi.it\/app\/uploads\/2024\/03\/UT_MOUSSERICOTTA_vert.jpg","mime_type":"image\/jpeg"}}},{"acf_fc_layout":"hero","titolo":"","testo":"A dessert that will win your heart with every spoonful.","copertina":{"immagine_mode":"0","immagine":{"id":null,"title":"Chocolate-coated ricotta mousse with a heart of truffle honey and colomba toasted with truffle butter","caption":"Chocolate-coated ricotta mousse with a heart of truffle honey and colomba toasted with truffle butter","description":"","url":"","mime_type":"","sizes":{"thumbnail":{"url":"","width":"","height":"","crop":""},"medium":{"url":"","width":"","height":"","crop":""},"large":{"url":"","width":"","height":"","crop":""}}}}},{"acf_fc_layout":"hero","titolo":"","testo":"For the ricotta mousse:<br \/>\r\n250 g sheep ricotta cheese<br \/>\r\n250 g semi-whipped cream<br \/>\r\n110 g Italian meringue<br \/>\r\n6 g isinglass<br \/>\r\n<br \/>\r\nFor the coating:<br \/>\r\n500 g chocolate (from the Easter eggs)<br \/>\r\n150 g seed oil<br \/>\r\n<br \/>\r\nFor the filling:<br \/>\r\n150 g truffle honey<br \/>\r\n<br \/>\r\nFor the colomba:<br \/>\r\n8 discs of colomba<br \/>\r\n20 g truffle butter","copertina":{"immagine_mode":"2","immagine":{"width":1920,"height":1280,"sizes":{"thumbnail":{"url":"https:\/\/backofficenutrimenti.urbanitartufi.it\/app\/uploads\/2024\/03\/UT_MOUSSERICOTTA_orizz-150x150.jpg","width":150,"height":150,"crop":true},"medium":{"url":"https:\/\/backofficenutrimenti.urbanitartufi.it\/app\/uploads\/2024\/03\/UT_MOUSSERICOTTA_orizz-300x200.jpg","width":300,"height":200,"crop":true},"large":{"url":"https:\/\/backofficenutrimenti.urbanitartufi.it\/app\/uploads\/2024\/03\/UT_MOUSSERICOTTA_orizz-1024x683.jpg","width":1024,"height":683,"crop":true}},"id":718,"title":"UT_MOUSSE+RICOTTA_orizz","caption":"UT_MOUSSE+RICOTTA_orizz","description":"","url":"https:\/\/backofficenutrimenti.urbanitartufi.it\/app\/uploads\/2024\/03\/UT_MOUSSERICOTTA_orizz.jpg","mime_type":"image\/jpeg"}}},{"acf_fc_layout":"testo_colonne","colonna_1":"Mix the soaked isinglass with the Italian meringue, then add the sifted ricotta and the half-whipped cream. Pour the mixture into some semi-spherical molds until half-full. Using a sac a poche insert Urbani Tartufi\u2019s honey at the center, complete with the remaining mousse and put everything in the freezer. Melt the chocolate in a water bath and add the seed oil to it.","colonna_2":"Using a long toothpick immerse the frozen ricotta mousse into the chocolate coating, put the half-spheres on a baking tray and bring them to temperature in the fridge. In the meantime, cut some colomba discs with the same size of the half-spheres. Brush them with truffle butter and toast them in the oven. Put the toasted colomba disc at the center of the dish and place the mousse over it. 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