Ingredients
Serves 8-10Olive Oil Polenta Cake
6 eggs
440 g sugar
160 ml reserve hojiblanca oil
Rind and juice of 4 lemons
2 tsp vanilla
380 g polenta
150 g flour
3 tsp baking powder
1 tsp salt
Ricotta Mousse
500 g ricotta
1 vanilla bean
55 g whites
65 g sugar
1 g salt
220 g crème fraiche
100 g cream
2 gelatine leaves
Method
To make olive oil polenta cake:
Whisk eggs and sugar together. Slowly add in olive oil.
Combine flour, polenta, baking powder and salt. Mix into the egg mixture, alternately with lemon juice. Mix in rind.
Bake at 160°C for approximately 40 minutes or until golden brown and skewer tests clean.
To make ricotta mousse:
Blend the ricotta and vanilla bean. Place in a bowl and add the crème fraiche.
In a separate bowl, whisk the whites until soft peak and add the sugar and salt. Fold into crème fraiche mixture.
Warm the cream and soak gelatine leaves in it. Fold into remaining mixture. Place in piping bag.
Assembly:
Whatever mould you decide to serve this dessert in, just do 4 even layers of the cake and mousse alternately. You can dice the cake up, cut out rounds, whatever works for your mould. Garnish with extra reserve hojiblanca so it trickles down the layers of the dessert.