A refined trio that brings together rich chocolate, creamy ricotta, and fresh vanilla ice cream— finished with crisp pastry and bright raspberry sauce. A clean, elegant plated finale for tasting menus or special dinners.
Base recipe = 1 plate.
Ingredients
- 2 slices flourless chocolate cake recipe
- 2 slices ricotta cheesecake recipe
- 113 g handmade vanilla ice cream (1 scoop)
- 1 puff pastry palmier, dipped in dark chocolate
- 1 “lingue di gatto” cookie
- 1 orange chip
- 1 portion raspberry sauce (to taste)
Service Tip Keep plates chilled; sauce last minute; ice cream quenelle/scoop right before pass.
Instructions
- Plate two small slices each of flourless chocolate cake and ricotta cheesecake with clean spacing.
- Place one scoop (about 113 g) of handmade vanilla ice cream in the center or slightly off-center for movement.
- Add the chocolate-dipped palmier, then stand/lean the lingue di gatto cookie for height.
- Finish with the orange chip for aroma and color contrast.
- Spoon raspberry sauce around the plate and serve immediately.