12 Mar Ricotta (sheep milk cheese) and cinnamon mousse
Ricotta (sheep milk cheese) and cinnamon mousse
Filippino proposes us an interesting tasting experience and reveals us the secrets of the ricotta and cinnamon mousse
Ingredients (4 servings)
250 g ricotta (sheep milk cheese)
130 g sugar
4 egg whites
4/5 g ground cinnamon
1 tablespoon water
4 cinnamon sticks for the decoration
Knead the ricotta with 80 g sugar and let rest in the fridge for 1 hour, then sieve it and put it again in the fridge. In a copper pan, cook the remaining sugar (50 g) with boiling water in 115° C. Meanwhile, beat egg whites until stiff and when the sugar reaches the temperature of 115° C, pour it over the beaten egg whites, continuing to beat until the cooling. In a bowl, with a delicate movement from bottom to the top, add the sieved ricotta, the meringue and the cinnamon.
For a special presentation, serve in a Martini glass, adding whole cinnamon sticks as decoration.
Accompany the dessert with Marsala Targa wine.