Ricotta Coffee Mousse

Ricotta Coffee Mousse

This is a super easy dessert to make. You can put it together in less than 10 minutes. It just needs a longer resting time to stiffen. So the hard part of this dessert is the waiting time. ?

I used fresh coffee instead of instant coffee, which if often used in desserts. But to be honest, I really don’t like instant coffee at all. So I chose to work with fresh coffee and this works perfectly. But if you prefer instant coffee, feel free to use it.

What do you need?

• 500 gr (17 oz) ricotta
• 240 ml (8,5 oz) heavy cream
• 65 gr (2,3 oz) sugar
• 60 ml (2 oz) of coffee (espresso if you have)
• 5 sheets of gelatin
• 200 ml (7 oz) heavy cream + 2 tablespoons icing sugar (finishing)
• Chocolate flakes (finish)

How to make it?

Soak the gelatin leaves in water.

Whip the heavy cream until you nice peaks are formed. Put this aside.

In a separate bowl you shortly beat the ricotta.

Make your coffee, wring out your gelatin leaves and add it to the coffee. Stir to make sure the gelatin is dissolved.

Add the coffee to the ricotta and stir until you get a nice even mass. Then add the whipped cream, do this in 3 times and put it well under the ricotta mixture.

Divide between bowls and let it stiffen in the fridge for 2 hours.

Whip the remaining heavy cream with the icing sugar. Put it in a piping bag with a serrated nozzle and pipe a nice big dot of whipped cream on top of the coffee mousse.

Finish with chocolate sprinkles and serve.

Bon Appetit!