Name: Ricotta and Mascarpone Mousse
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1/2 cup (125 ml) ricotta cheese, drained (4 1/2 oz / 130 g); 1/2 cup (125 ml) mascarpone cheese (4 oz / 120 g), at room temperature; 1/4 cup (60 ml) sugar; 3 egg whites; Fruits such as fresh or dried figs, pears, apricots or plums. Chopped amaretti cookies, chopped pistachios, sliced almonds, etc.

Ingredients

Mousse

1/2 cup (125 ml) ricotta cheese, drained (4 1/2 oz / 130 g)
1/2 cup (125 ml) mascarpone cheese (4 oz / 120 g), at room temperature
1/4 cup (60 ml) sugar
3 egg whites

Topping

Fruits such as fresh or dried figs, pears, apricots or plums. Chopped amaretti cookies, chopped pistachios, sliced almonds, etc.

Preparation

Mousse

In a bowl, beat the ricotta, mascarpone and 3 tbsp (45 ml) of the sugar with an electric mixer until smooth. Set aside.
In another bowl, beat the egg whites and the remaining sugar (1 tbsp / 15 ml) with an electric mixer until soft peaks form.
With a spatula, gently fold the egg whites into the ricotta mixture. Divide among four dessert cups. Cover and refrigerate for 1 hour.

Garnish

When ready to serve, sprinkle with cookies or nuts and garnish with fruit, to taste.

Note from Ricardo

When your fruit are not as ripe and sweet as you would like, just poach them in syrup for a few minutes.

Ricotta and Mascarpone Mousse

Categories

Ingredients

Mousse

Topping

Preparation

Mousse

Garnish

Note from Ricardo

Personal Note