1 cup heavy cream
1/2 cup ricotta
5 sheets gelatin, bloomed in cold water
zest of 2 lemons
2 cloves garlic, microplaned
1 shallot, minced
1 Tbsp minced chervil
1 3/4 tsp salt
1/2 tsp white pepper
3 cups whipped cream seasoned to taste with salt and white pepper
- combine all ingredients except gelatin and whipped cream in a saucepan over low to medium heat
- melt mascarpone and ricotta completely and continue to cook 10 minutes; whisk in gelatin
- strain through chinois into mixing bowl and whip on medium high speed 30 minutes
- fold in whipped cream and chill until use
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