Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè)

Ricotta and Coffee (+heavy cream) in a very easy to make dessert (no cooking at all). 6 eaters will enjoy this not too sweet deserts and will say : Thank you . Give it a try !  (thanks to Saveur magazine for another great recipe).

Ricotta and Coffee Mousse
saveur

source:http://www.saveur.com/article/Recipes/Ricotta-and-Coffee-Mousse?src=SOC&dom=fb

2 cups store-bought ricotta= 500 gr
1 cup cold heavy cream = 250ml
⅓ cup sugar = 65 gr
2 tbsp. instant espresso
1 tbsp. powdered gelatin
Shaved chocolate

H O W :

1. Purée ricotta in a blender until smooth. Transfer to a large bowl; set aside.

2. Whip together heavy cream and sugar in a large bowl until soft peaks form. Set aside.

3. Bring ¼ cup water (60ml) to a boil in a small saucepan; remove from heat. Whisk 2 tbsp. of the water with espresso in a small bowl. Whisk remaining water with gelatin in another small bowl until dissolved.

4. Stir espresso mixture into ricotta, then gelatin mixture; fold in cream in 3 stages. Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip.

Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour.

Garnish with shaved chocolate.

 Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2014 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Ricotta cake עוגת ריקוטה

I baked this cake in 25 cm round baking dish,but It's too big,I think 22 cm will be better.The recipe is taken from Italian Cooking and living magazine -7+8/2005
Recipe
9 oz fresh ricotta
1 1/4 cups sugar
3 eggs ,separated
1 lemon
2 1/4 ts active dry yeast
2 1/4 cups AL (or cake) flour
confectioner's sugar for susting
halved strawberries for garnish

Preheat the oven to 350F.

In a bowl,combine the ricotta with the sugar.Add the egg yolks, and stir until creamy.Grare the lemon Zest into the batter, add the yeast, and stir.

Add the flour,stirring,until incorporated,and set aside.In a separate bowl,beat the egg whites to stiff peaks,andfold into the batter.Pour the batter into a buttered round cake pan,and bake for about 35 (30) minutes. Remove from the oven and set aside to cool.Flip onto a platter and dust with con' sugar.

To serve,arrange the halved strwberries around..