12 ounces Fat-free ricotta cheese
12 ounces Fat-free sour cream
6 ounces Low-fat sweetened condensed milk
15 ounces Bittersweet chocolate
9 Egg whites
15 ounces Granulated sugar
5 fluid ounces Water
Yield: 3 3/4 pounds
1. Whisk together the ricotta cheese, sour cream and sweetened condensed milk until smooth. Warm the mixture to 95°F (35°C) over simmering water. Hold the mixture at this temperature while preparing the remaining ingredients.
2. In a separate bowl melt the chocolate to 95°F (35°C). Hold the chocolate at this temperature while preparing the remaining ingredients.
3. Prepare an Italian meringue with the egg whites, sugar and water.
4. Once the Italian meringue is prepared, whisk together the cheese mixture and the melted chocolate. Immediately fold in one third of the Italian meringue. Once combined fold in the remaining Italian meringue. Use immediately.
5. Yield: 3 lb. 12 oz.
12 ounces Fat-free sour cream
6 ounces Low-fat sweetened condensed milk
15 ounces Bittersweet chocolate
9 Egg whites
15 ounces Granulated sugar
5 fluid ounces Water
Yield: 3 3/4 pounds
1. Whisk together the ricotta cheese, sour cream and sweetened condensed milk until smooth. Warm the mixture to 95°F (35°C) over simmering water. Hold the mixture at this temperature while preparing the remaining ingredients.
2. In a separate bowl melt the chocolate to 95°F (35°C). Hold the chocolate at this temperature while preparing the remaining ingredients.
3. Prepare an Italian meringue with the egg whites, sugar and water.
4. Once the Italian meringue is prepared, whisk together the cheese mixture and the melted chocolate. Immediately fold in one third of the Italian meringue. Once combined fold in the remaining Italian meringue. Use immediately.
5. Yield: 3 lb. 12 oz.
