Monica’s Ricotta Mousse
If you tried last month’s homemade ricotta recipe and have been looking for something to make with your fresh ricotta recipe, you might enjoy this light and versatile dessert from Monica Malpezzi Price:
This is an excellent dessert that is very fast to make (approximately 15 minutes) and does not require any cooking or chilling (although you can chill for better results).
I ate a cheese mousse served with persimmon sauce in a small restaurant in Rocca d’Orcia, and it was DELICIOUS! Since I had enjoyed ricotta mousse prior to that experience, I thought I would try to make it myself, especially since it was persimmon season here in Italy (late October/November). I adapted the following recipe, and have eaten it with persimmon sauce, strawberries, jam, chocolate shavings, just about any topping possible!
Blend the ricotta so that it becomes a little creamy. Add the sugar and blend together well. Beat the egg whites to stiff peaks and then gently add to the ricotta mixture, stirring carefully to blend together. Whip the whipping cream and fold it in as well. (Optional: at this point you can add 50 grams (roughly 1/4 cup) of chopped almonds and a tablespoon of orange juice, or experiment with other flavorings.)
Mix together, pour into small bowls and chill in the refrigerator if you want for 30-90 minutes. Serve with a topping such as fresh fruit/syrup, chocolate shavings, nuts, almost anything at all!
P.S. For the health conscious, you can omit the whipped cream and add 2 or more extra egg whites, depending on how light you want the mousse to be.