Ricotta mousse and kiwi
Instructions
Mix the ricotta with the sugar liquid in a bowl until it's very homogeneous.
Add the isinglass soaked in warm water and knead again.
Pour into a bowl and let rest in refrigerator for one hour.
Puree the kiwi peeled and cut into pieces with the sugar and a tablespoon of lemon juice.
Invert the ricotta mousse on a serving dish, cover with the chopped kiwi and serve.
Ingredients and dosing for 4 persons
- 400 g of ricotta
- 20 drops of liquid sugar
- 1 sheet of isinglass (approx 10 g)
- 4 kiwi
- 1 tablespoon of lemon juice
- 2 tablespoons of granulated sugar