INGREDIENTS:Dairy Base Yield: 3 ¼ lbs. 1 ½ lbs. part-skim ricotta cheese 1 lb. nonfat yogurt 12 fluid oz. maple syrup or honey 1 ½ tsp. vanilla extract Bavarian Vegetable spray as needed 1 oz. powdered sugar 3 ¼ oz. semisweet chocolate, chopped ¼ oz. gelatin powder 3 Tbsps. water 14 oz. dairy base (recipe follows) 2 oz. cocoa powder 6 fluid oz. pasteurized egg whites 1 ¾ oz. sugarDIRECTIONS:1. For Dairy Base: Puree the ricotta in a food processor or blender until very smooth. 2. Add the ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.