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Ricotta bavarois cake and Quebec strawberry salad with basil

Préparation - 30 minutes + 7 hours chilling time


Serves 4

  • 100 g graham crackers
  • 25 g butter
  • 4 eggs
  • 100 g sugar
  • 320 g ricotta
  • 150 mL (2/3 cup) cream 35%
  • 2 gelatin sheets
  • 12 Quebec strawberries, washed and sliced
  • 1 Nielsen-Massey Madagascar vanilla pod
  • 15 mL (1 tablespoon) Badia Merlot vinegar
  • 4 minced basil leaves


  1. Crush cookies in a food processor.
  2. In a saucepan or in the microwave, melt butter, then combine with the cookie crumbs.
  3. Press at the bottom of four ramekins and refrigerate for 4 hours.
  4. Separate egg whites and yolks.
  5. Set aside the whites and put the yolks in a mixing bowl over double boiler.
  6. Whisk with sugar and vanilla until a thick mousse is obtained.
  7. Add gelatin and mix well. Set aside.
  8. In a bowl, vigorously whisk ricotta and cream, then set aside.
  9. In a third bowl, whip egg whites into peaks and set aside as well.
  10. Fold the ricotta mixture into the egg yolks, then delicately mix in the beaten egg whites.
  11. Pour over cookie base in the ramekins and refrigerate for 3 hours.
  12. Before serving, combine strawberries and basil and use as a garnish for the bavarois.
  13. Enjoy very cold.