Salted Chocolate Blancmange

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease a 20cm x 20cm baking dish with butter and dust with cocoa powder.

2. 2

   In a medium saucepan, combine the cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

3. 3

   In a separate bowl, whisk together the eggs, vanilla extract, and ricotta cheese. Temper the egg mixture by slowly pouring the warm cream mixture into the eggs, whisking constantly.

4. 4

   Add the dark chocolate, cocoa powder, and gelatin to the egg mixture and whisk until smooth.

5. 5

   Pour the mixture into the prepared baking dish and smooth the top with a spatula.

6. 6

   Bake for 35-40 minutes, or until the edges are set and the center is still slightly jiggly.

7. 7

   Remove the blancmange from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

8. 8

   To serve, sprinkle with flaky sea salt and serve chilled, garnished with whipped cream or chopped nuts if desired.