Monica’s Ricotta Mousse

If you tried last month’s homemade ricotta recipe and have been looking for something to make with your fresh ricotta recipe, you might enjoy this light and versatile dessert from Monica Malpezzi Price:

I ate a cheese mousse served with persimmon sauce in a small restaurant in Rocca d’Orcia, and it was DELICIOUS!  Since I had enjoyed ricotta mousse prior to that experience, I thought I would try to make it myself, especially since it was persimmon season here in Italy (late October/November). I adapted the following recipe, and have eaten it with persimmon sauce, strawberries, jam, chocolate shavings, just about any topping possible!

• 300 grams (about 12 oz.) of ricotta (note that American store-bought ricotta contains vinegar as a preservative that Italian ricotta does not, and for some reason it is heavier than Italian ricotta, so you may have to adjust the quantity of ricotta as you see fit depending on the consistency.)
• 100 grams (roughly 1/2 cup, or to taste) of sugar
• 100 grams (about 1/2 cup) of whipping cream
• 2 egg whites (due to the consistency of American ricotta, you may need to add more whipped cream or egg whites to make the mousse as light as you want it.  It is up to personal preference)

Blend the ricotta so that it becomes a little creamy. Add the sugar and blend together well. Beat the egg whites to stiff peaks and then gently add to the ricotta mixture, stirring carefully to blend together. Whip the whipping cream and fold it in as well. (Optional: at this point you can add 50 grams (roughly 1/4 cup) of chopped almonds and a tablespoon of orange juice, or experiment with other flavorings.)

Mix together, pour into small bowls and chill in the refrigerator if you want for 30-90 minutes. Serve with a topping such as fresh fruit/syrup, chocolate shavings, nuts, almost anything at all!

P.S. For the health conscious, you can omit the whipped cream and add 2 or more extra egg whites, depending on how light you want the mousse to be.