Orange Ricotta mousse
Instructions
Soften gelatin in cold water.
Warm milk, then, far from heat, add gelatin well squeezed.
Stir until it is dissolved completely.
Mix the ricotta (must be at room temperature, then remove it from the fridge an hour before) to make it creamy.
Whip the cream.
Separately, whip the egg whites until foamy incorporating, toward the end, sugar.
Wash the oranges and grate the peel of a just result.
Squeeze half Orange and strain the juice.
Mix the ricotta, milk with gelatin, whipped cream, orange zest, juice and the rum.
Stir in the whipped egg whites mixture and pour into a mold lined with smooth cling wrap.
Well levelled the surface of froth and transferred into the refrigerator for at least four hours.
Gently put the foam on the plate, remove the foil and garnish with remaining orange peel, cut into short, thin sticks.
Add a light cocoa and powdered chocolate coarsely grated dark chocolate on the dessert.
Ingredients and dosing for 4 persons
- 200 g of soft fresh ricotta
- 15 g of gelatine leaves
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- 10 cl of creme fraiche
- 3 egg whites
- 60 g of icing sugar
- 2 oranges
- 50 G = = Chocolate
- Cocoa powder
- 1 tablespoon of rum (optional)