Ricotta and Coffee Mousse
Serves
Elegant and easy to prepare, a classic mousse flavoured with espresso and topped with a dusting of chocolate is a great way to end a romantic meal
Method
1.
Puree ricotta in a blender until smooth and transfer to a large bowl.
2.
Whip heavy cream and sugar in a separate bowl until soft peaks form; set aside.
3.
Bring 1⁄4 cup water to a boil, remove from heat; in a small bowl, whisk 2 tbsp water with espresso, and in another, dissolve gelatin with remaining water.
4.
Stir espresso into ricotta, add gelatin, and fold in whipped cream in three stages.
5.
Chill the mixture for 1 hour.
6.
Transfer to a pastry bag with a star tip and pipe into six sundae glasses.
7.
Refrigerate until set, about 1 hour.
8.
Garnish with shaved chocolate before serving.
Ingredients
250g ricotta cheese
300ml heavy cream
2 tablespoons sugar
1⁄4 cup water
2 tablespoons espresso
1 tablespoon gelatin
Shaved chocolate, for garnish
