DELICATE RICOTTA MOUSSE WITH BERRY GEL

Mousse: combine ricotta with powdered sugar and vanilla paste. Add melted coconut oil and prepared gelatin, then mix thoroughly. Whip the cream until it reaches the texture of slightly melted ice cream, and add it into the ricotta mixture in 3 separate additions, mixing gently.

Pour the mousse into the moulds (silicone rings or donut moulds). Place in the freezer for at least 5 hours until completely stable.

Berry gel: combine berry puree with sugar and pectin mixture. Place over medium heat and bring to a boil. Add lemon juice and cook for another 2 minutes. Chill completely in the refrigerator, then blend with an immersion blender until a smooth texture is achieved.

One hour before serving, remove the mousse from the freezer and allow the dessert to thaw at room temperature.

Garnish with the berry gel, seasonal berries, and microgreens. Serve cool.