Cherry and mint mousse

Recipe by Chef @Franco Marino

Ingredients for 2 people

Buffalo Ricotta Tenuta Agrilat 200 g
Cream 80 g
Icing sugar 30 g
Salt 1 g
Cherries 130 g
Butter 10 g
Mint to taste
Digestive biscuits n. 4

Whip the ricotta with cream and icing sugar 20 g and salt, and put in a pastry bag. Blanch the cherries with butter and sugar for 3 minutes. Crumble the biscuits and make them into powder.
Lay the ricotta spikes on the plate, add the cherries and the biscuit, finish with mint and serve.