Italian ricotta dream with raspberry-honey purée
Stir together the egg yolks, vanilla seed, lemon zest, lemon juice and 3 tablespoons of honey until frothy. Soften the gelatine in cold water, dissolve it dripping wet in 5 tablespoons of hot water and mix into the egg cream. Let it chill for 10–15 minute.
Beat the whipping cream until peaks form. Stir ricotta into the egg cream and fold the mixture into the whipped cream. Let the mousse chill for at least 2 hours.
3. Meanwhile, purée the raspberries with 2 tablespoons of honey and the orange juice, then strain it. Spoon a scoopful of the mousse onto each serving dish and garnish it with the raspberry purée and mint leaves.