Raspberries and Ricotta Mousse |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From Ricardo. Ingredients:
300 g ricotta cheese |
2 tablespoons lemon juice |
2 egg whites, room temperature |
1 pinch cream of tartar |
1/2 cup sugar |
1/2 cup fresh raspberries or 1/4 cup raspberry jam |
Directions:
1. Mousse: In a food processor, mix ricotta and lemon juice until very creamy and homogeneous.
2. In a bowl, whisk egg whites and tartar cream with a mixer until you have soft picks. Add sugar gradually while whisking until firm and straight picks, around 5 minutes. At low speed, incorporate the mixture of ricotta until all is homogeneous.
3. Raspberry Garnish: In a bowl, mix raspberries with jam.
4. Distribute the mousse in 4 parfait glass or ramequin (or any cute bowls you have) and add raspberry garnish. Put in the fridge. It's better if it's eaten the same day.
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