Ricotta and Celeriac Mousse with Chocolate Sauce and Bananas with Passion Fruit Sauce

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 655 Kcal


  • 3 dl cream
  • 150 g ricotta cheese
  • 50 g dark chocolate, cut into pieces
  • 10 g candied ginger, chopped
  • 2 meringue shells, cut into pieces
  • 100 g celery, cut into small cubes
  • 1 Vanilla pod, cut open lengthways, cut open lengthways
  • 4 dl milk
  • 4 leaves gelatine, soaked in cold water for 5 mins, drained
  • 60 g sugar
  • 2 passion fruit, cut in half, pulp scooped out
  • 50 g milk chocolate, cut into pieces
  • 4 baby bananas
  • a little ground cardamom


  • To make the mousse, put the celeriac, milk and vanilla seeds in a frying pan.
  • Cover and bake for about 1 hour in the lower third of an oven preheated to 180°C. Puree the mixture and press through a sieve. Add the gelatine, sugar and 100 ml of pouring cream, beat with the whisk attachment on a hand mixer for approx. 2 mins., leave to cool.
  • Combine the Ricotta and passion fruit juice, mix into the puree. Beat 100 ml of cream until stiff, fold in carefully. Chill the mixture for approx. 4 hours. To make the chocolate & ginger sauce, bring 100 ml of cream to the boil, remove the pan from the hob. Add the chocolate and melt, stirring, then add the ginger and allow the sauce to cool.
  • For the oven-baked bananas, leave the skin on the bananas. Bake for approx. 5 mins. in the centre of an
  • oven preheated to 180°C. Remove the skin after baking.

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