Ricotta and pistachio mousse cake

Crumble

In a bowl, quickly work all the ingredients with your hands until you have a texture like large crumbs. Line a baking tray with baking paper and place two 20 cm steel rings on it. Put the mixture into the two rings, pressing it down with your hands without leaving any gaps. Bake in an already hot oven at 180°C for about 25 minutes until completely golden. Leave to cool completely.

Pistachio ganache insert

In a small pot bring 50 ml of cream to the boil, add the chocolate cut into small pieces and let it melt completely. Add the pistachio paste and let it absorb. Dilute the cream with another 150 ml of fresh cream. Cool well in the fridge. Wrap the outside of an 18 cm metal ring in cling film and pour in the cream (keeping a few spoonfuls aside for decoration). Put in the freezer until it has set firm.

Ricotta and pistachio mousse

Beat the ricotta really well with the icing sugar, add the pistachio paste and let it absorb completely. Fold in the whipped cream and make a nice smooth, silky emulsion.

Assembling the cake

Line a 20 cm metal ring, already placed on a flat plate, with a strip of acetate. Lay a disc of crumble on the bottom, pour in half of the ricotta mousse and level it well. In the centre place the well-frozen ganache disc and cover with the remaining mousse. Level the surface well with a spatula and lay the other disc of crumble on top. Put in the freezer for a few hours until it has set well.

Remove the metal ring and the acetate strip, dust the surface of the cake with icing sugar and place it on the serving plate. Decorate the cake with a swirl of ganache and crumble crumbs.