Ricotta Mousse with Rocha Pear Jam and Port Wine

350 g of ricotta cheese;

200 g of fresh cream;

2 handfuls of toasted almonds;

2 gelatin sheets;

1 tablespoon of water;

5 tablespoons of sugar;

4 tablespoons of Rocha Pear Jam with Port Wine;

1. Beat the ricotta until it reaches a creamy consistency, then add a packet of fresh cream and beat everything until it reaches a firm and homogeneous mixture. Add 4 heaped tablespoons of Rocha Pear Jam and Port Wine and mix well with the rest of the mousse.

2. Soak the gelatine sheets in cold water. Then, dilute them in a small amount of warm water and add them to the mousse (mix well to avoid lumps). Store the mixture in the refrigerator.
Preheat the oven to 180ºC and toast 2 handfuls of almonds in their shells on a baking tray. When they are ready, remove them from the oven and leave them to cool on a cold surface.

3. Meanwhile, in a non-stick frying pan, add 5 tablespoons of sugar and 1 tablespoon of water and over medium heat, let it caramelize without touching the sugar. When the caramel has turned an amber color, add the toasted almonds to the caramel and pour the praline onto a baking sheet lined with baking paper to cool.

4. When the praline is solid, break it into smaller pieces and crush everything with the help of a mortar.

5. To serve, alternate the layers of mousse with the praline in glasses and leave to cool in the refrigerator for 2 to 3 hours.