Ingredients

• 2 tsp finely grated organic orange zest
• 2 cloves
• ½ cinnamon stick
• 100 g sugar
• 100 g dark chocolate
• 200 ml double cream
• 2 x Züger ricotta with buffalo milk (250 g each)
• 400 g mixed berries
• Mint leaves (washed and dried)
• Icing sugar

How it’s done

Boil down the grated orange zest, cloves, cinnamon stick and sugar in 150 ml water for 8-10 minutes. Remove from the hob and leave to cool. Break the chocolate into small pieces, pour over 100 ml hot cream and mix well until the chocolate has completely melted. Leave the chocolate and cream mixture to cool slightly. Whip the rest of the cream until it forms stiff peaks. Strain the orange syrup into a bowl using a sieve. Mix the ricotta with the syrup and the chocolate mixture until smooth, then add the whipped cream. Pour the chocolate ricotta cream into dessert glasses or bowls and refrigerate for two hours. Hull the berries, wash and pat dry. Arrange the berries and the mint leaves on top of the chocolate ricotta cream and sprinkle with icing sugar to serve.

Züger tip: You can also replace the berries with any other fruit as desired.