Ricotta and Coffee Mousse

From Saveur

SERVES 6

• 2 cups store-bought ricotta
• 1 cup cold heavy cream
• ⅓ cup sugar
• 2 tbsp. instant espresso
• 1 tbsp. powdered gelatin
• Shaved chocolate

  

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

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

Bring ¼ cup water 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.

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.

My Notes: This is super easy to make and tasty. It's rather heavy on its own, so some chopped up berries or other fruit really helps lighten it up. I used coffee instead of espresso and that made the coffee taste extremely faint. Next time, if I use coffee, I need to make it very concentrated--not at all like a cup I would drink.

MXF