Crema di ricotta (Ricotta Mousse)
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Total Time
30 mins
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Course
Dessert
Crema di ricotta (Ricotta Mousse)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 450 g ricotta cheese 16 oz
- 2 egg preferably pasteurized, yolk
- 50-75 g confectioner's sugar 2-2.5 oz., or to taste
- rum Amaretto, Frangelico or other liqueur of your choice, a few spoonfuls
For the topping (optional):
- dark chocolate shavings, semi-sweet
- cocoa powder
- cinnamon powdered
- hazelnuts crumbled
- almonds shavings
- berries
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.
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