Sugar High Friday 17 MOUSSE DI RICOTTA CON CIOCCOLATA, CEDRO CANDITO O BASILICO or RICOTTA MOUSSE WITH CHOCOLATE, CANDIED CEDAR PEEL OR BASIL

ricotta

Sugar High Friday #17

This month it is Andrew at Spittoon Extra who is hosting it and the theme this time is dairy. “So much to do, just one entry to make” was the first thought that entered my mind, I could think of forty different dishes to make but I decided on making a ricotta mousse because I wanted it to be as pure dairy as possible. But then I couldn’t decide which taste it was going to have so I made three different ones and I’m sure you can think of many others.
I went for the safe and traditional chocolate ricotta mousse, one with finely chopped candied cedar peel (but if I had had candied ginger at home I would have used that) and then I made one portion with basil flavour and that I liked the best but then I love basil!
We used to have a shepherd living quite close to us but he’s so old and sick now that he has retired. Unfortunately because he and his wife made the best ricotta I ever tried; it was made of sheep’s milk only but it had this light and downy taste and the greatest of textures… Not to speak about how up-lifting it was when you heard the plingeling of the sheep’s bells and you knew they were going to pass by our house…30-40 black sheep with hanging ears and with the most peaceful expressions on their faces. I’m getting sentimental here so I better get on with the recipe!



MOUSSE DI RICOTTA CON CIOCCOLATA, CEDRO CANDITO O BASILICO or RICOTTA MOUSSE WITH CHOCOLATE, CANDIED CEDAR PEEL OR BASIL
4 servings

250 gr fresh ricotta, it’s important that it is really fresh
3 tblsp sugar
1 1/2 tblsp water
2 egg whites
Cocoa powder
or
Finely chopped candied peel of cedar, orange, ginger or whatever you like
or
Finely chopped fresh basil leaves
or
Something else


– Put sugar and water in a small pan and let it boil for 3-5 minutes, shake it now and then. Put it aside to cool down.
– Whip the ricotta with an electric whisk and continue to do so while you add the syrup that now should be tepid.
– Beat the egg whites until white and stiff, very stiff and then you mix them carefully with the ricotta.
– Now is the time to decide which flavour the mousse will have, add your choice (taste now and then to check if the taste is strong enough) and mix carefully.
– Put the ricotta mousse in the bowls that you want to serve it in and leave these in the fridge for a couple of hours so that they are nice and cold and as a final touch, you decorate each bowl with whatever you chosen to flavour the mousse with.
-Eat and enjoy!

SHF17

L