Olive Oil & Polenta Cake with Ricotta Mousse | MiNDFOOD
Olive Oil & Polenta Cake with Ricotta Mousse. Olive oil is the unexpected hero of this creamy dessert. Served in your favourite glassware it will make a stunnin
Ingredients
- 6 eggs
- 440 g sugar
- 160 ml Cobram Estate reserve hojiblanca oil
- Rind and juice of 4 lemons
- 2 teaspoons vanilla
- 380 g polenta
- 150 g flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 500 g ricotta
- 1 Vanilla bean seeds
- 55 g Egg whites
- 65 g Sugar
- 1 g Salt
- 220 g Crème fraîche
- 100 g Cream
- 2 Gelatine leaves
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