Ricotta and Mascarpone Mousse
Ricotta and Mascarpone Mousse
Ingredients
- 1/2 cup (125 ml) ricotta cheese, drained (4 1/2 oz / 130 g)
- 1/2 cup (125 ml) mascarpone cheese (4 oz / 120 g), at room temperature
- 1/4 cup (60 ml) sugar
- 3 egg whites
- Fruits such as fresh or dried figs, pears, apricots or plums. Chopped amaretti cookies, chopped pistachios, sliced almonds, etc.
Instructions
- In a bowl, beat the ricotta, mascarpone and 3 tbsp (45 ml) of the sugar with an electric mixer until smooth. Set aside.
- In another bowl, beat the egg whites and the remaining sugar (1 tbsp / 15 ml) with an electric mixer until soft peaks form.
- With a spatula, gently fold the egg whites into the ricotta mixture. Divide among four dessert cups. Cover and refrigerate for 1 hour.
Ricotta and Mascarpone Mousse