Crema di ricotta (Ricotta Mousse)

Name: Crema di ricotta (Ricotta Mousse)
Total time: 30 min
Yield: 1 serving
Ingredients: 450 g 16 oz ricotta cheese; 2 egg yolks; 50-75 g 2- 2-1/2 oz confectioner's sugar, or to taste; A few spoonfuls of rum; semi-sweet dark chocolate; cocoa; Powdered cinnamon; Crumbled hazelnuts; Almond shavings; berries

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Total Time
30 mins
Course
Dessert

Crema di ricotta (Ricotta Mousse)

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

450 g 16 oz ricotta cheese
2 egg yolks preferably pasteurized
50-75 g 2- 2-1/2 oz confectioner's sugar, or to taste
A few spoonfuls of rum Amaretto, Frangelico or other liqueur of your choice

For the topping (optional):

semi-sweet dark chocolate shavings
cocoa
Powdered cinnamon
Crumbled hazelnuts
Almond shavings
berries

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Instructions

Place the ricotta inside a fine mesh strainer, which itself is placed inside a large mixing bowl, like so:
If the ricotta looks a bit wet, let it drain for about an hour, then throw out any liquid that has dripped into the bowl and dry out the bowl.
Using a spatula or wooden spoon, press the ricotta through the strainer into the bowl.
In the bowl of a standing mixer, whisk the egg yolks and sugar together until they are completely smooth and the mixture forms ribbons, like so:
Now add the ricotta and whisk again, until the ricotta is fully incorporated as well and the mixture is completely smooth. If you like, whisk in a few spoonfuls of liqueur. (I used Frangelico this time.)
Refrigerate the ricotta mixture for at least an hour, preferably for several hours or even overnight. Cover the mixture with plastic wrap to prevent a film from forming on its surface. It will have thickened considerably.
Serve the ricotta mousse in dessert bowls, topped with chocolate shavings and/or one or more of the other toppings listed. Feel free to be as creative as you like; the ricotta mousse goes with just about anything.