Raspberries And Ricotta Mousse - cooking recipe

Ingredients
    300 g ricotta cheese
    2 tablespoons lemon juice
    2 egg whites, room temperature
    1 pinch cream of tartar
    1/2 cup sugar
    Raspberry Garnish
    1/2 cup fresh raspberries or 1/4 cup raspberry jam
Preparation
    Mousse: In a food processor, mix ricotta and lemon juice until very creamy and homogeneous.
    In a bowl, whisk egg whites and tartar cream with a mixer until you have soft picks. Add sugar gradually while whisking until firm and straight picks, around 5 minutes. At low speed, incorporate the mixture of ricotta until all is homogeneous.
    Raspberry Garnish: In a bowl, mix raspberries with jam.
    Distribute the mousse in 4 parfait glass or ramequin (or any cute bowls you have) and add raspberry garnish. Put in the fridge. It's better if it's eaten the same day.

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