Ricotta is such a pliable ingredient to work with, and I love the fact it can be used in both savoury and sweet dishes. This ricotta mousse is extremely easy to make but donít let the simplicity deter you from serving this to guests.
Serve the mousse in stemmed glasses, then drizzle with some homemade salted caramel fudge, top with some colourful berries and almond slivers and you have a chic and sophisticated dessert offering within minutes.
Ricotta Mousse with Salted Caramel Fudge.
: 20 minutes
: 10 minutes
500g low fat ricotta
1 teaspoon vanilla essence
4 tablespoons sweetened condensed milk
For the salted caramel fudge
400g full fat coconut cream
2 tablespoons sweetened condensed milk
1 tablespoon rice malt syrup
Strawberries, blueberries and blanched almond slivers to garnish
Bring coconut cream, condensed milk, rice malt syrup and a large pinch of sea salt to a boil then simmer until the fudge turns caramel coloured and has thickened.
Fill glasses ĺ full with the Ricotta Mousse, then place in the freezer for 10 minutes to set.
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