Ricotta Cloud on Raspberry Mirror
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g ricotta
- 60 g suar
- 1 tablespoon wine, dessert wine (e.g. Vin Santo)
- 2 sheets gelatin
- 2 tablespoon heavy cream
- 2 egg whites, very fresh
For the sauce:
- 200 g raspberries, fresh or frozen
- 2 tablespoon sugar
- Liqueur, (raspberry liqueur)
- Possibly mint, fresh, for garnish
Print Recipe
Pin Recipe Instructions
- For the mousse:
- Soak gelatine in cold water according to the instructions on the package.
- In the meantime, stir the ricotta, sugar and wine until creamy. Squeeze out the gelatine, add the cream and carefully (!) Heat (do not boil) in a small saucepan or in the microwave until it is liquid. Pour some ricotta mixture into the dissolved gelatine, stir well, then add the remaining ricotta mixture and stir.
- Beat the egg whites very stiff, carefully fold into the mixture with a spatula or similar and fill into small molds (to turn out). Leave to set in the refrigerator for at least 2 hours.
- For the sauce:
- If frozen, defrost the raspberries in a bowl. Add sugar and a dash of liqueur, finely puree in a mixer or with a hand blender and, if necessary, pass through a sieve.
- Serve:
- Turn the mousse out onto a plate, add the raspberry sauce and garnish with mint leaves if necessary.
- Alcohol-free variant:
- Mix the ricotta with the cream instead of the dessert wine until creamy and leave out the liqueur in the sauce.
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