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1
Put the goat cheese, ricotta, egg yolks, Activa, salt, and cayenne in a blender and puree until smooth.
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2
Pour the mixture into a squeeze bottle.
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3
Spray the inside of a magnetic sphere mold or spherical ice cube tray with nonstick cooking spray and wipe it with a dry paper towel.
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4
The fine film remaining will ease the unmolding process.
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5
Close the sphere mold and fill each cavity, squeezing the cheese mixture through the top opening.
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6
Fill all the spheres and tap the mold on the counter to force out any air bubbles.
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7
If necessary, top off the mold with any remaining goat cheese.
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8
Alternatively, you could substitute small chocolate molds for the spheres.
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9
Loosely cover the top of the sphere mold with plastic wrap and refrigerate for eighteen hours.
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10
Remove the mold from the refrigerator and carefully remove the top section.
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11
The spheres will have set and there will be a small extension on each sphere from the fill hole.
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12
Use a paring knife to cut this cheese extension off of each sphere.
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13
Gently remove each sphere from the mold and place in a shallow container.
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14
To serve, gently warm the spheres in simmering water to heat through.
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15
When hot, remove them from the water and place them in a serving dish with the desired sauce and glaze.
