RICOTTA AND COFFEE MOUSSEPosted on 1st March 2018

Elegant and easy to prepare, a classic mousse flavored with espresso and topped with a dusting of chocolate is a great way to end a romantic meal
 
1. Purée ricotta in a blender until smooth. Transfer to a large bowl; set aside.
Whip together heavy cream and sugar in a large bowl until soft peaks form. Set aside.
2. Bring 14 cup water to a boil in a small saucepan; remove from heat. Whisk 2 tbsp. of the water with espresso in a small bowl. Whisk remaining water with gelatin in another small bowl until dissolved.
3. Stir espresso mixture into ricotta, then gelatin mixture; fold in cream in 3 stages. Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip.
4. Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour. Garnish with shaved chocolate.

Tags:cheese cake, cheese desserts