Ricotta Mousse with Apples and Cinnamon

Name: Ricotta Mousse with Apples and Cinnamon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Cow's milk ricotta cheese 1 ½ cup; Fresh liquid cream 0.85 cup; Powdered sugar ½ cup; Fuji Apples (approximately 2) 12.3 oz; Brown sugar ¼ cup; Water 2 spoonfuls; Cinnamon powder to taste

429

Calories per serving

Energy Kcal 429
Carbohydrates g 49.2
of which sugars g 49.2
Protein g 10.4
Fats g 21.2
of which saturated fat g 12.7
Fiber g 2
Cholesterol mg 83
Sodium mg 102

Gluten Free
Vegetarian

Difficulty: Very easy
Prep time: 15 min
Cook time: 15 min
Serving: 4
Cost: Low
Note + 1 h to drain the ricotta

PRESENTATION

Recipe by
Luisa Orizio

Apples and ricotta are two ingredients that pair well in the kitchen and can be used to make delicious desserts such as the soft apple cake or the apple and ricotta fritters. To this already well-established duo, we added a third element, which is far from cumbersome, and we obtained a delightful ricotta mousse with apples and cinnamon! A single-serving dessert so easy to prepare that you won't have to worry when you have unexpected dinner guests... the ricotta mousse with apples and cinnamon will make everyone happy: grown-ups, kids, and hosts!

INGREDIENTS

429

Calories per serving

Ingredients for the mousse (for 4 cups of 7 oz): Cow's milk ricotta cheese 1 ½ cup (400 g); Fresh liquid cream 0.85 cup (200 g); Powdered sugar ½ cup (70 g)

for the apples: Fuji Apples 12.3 oz (350 g) - (approximately 2); Brown sugar ¼ cup (60 g); Water 2 spoonfuls

for dusting: Cinnamon powder to taste

Preparation

How to prepare Ricotta Mousse with Apples and Cinnamon

To prepare the ricotta mousse with apples and cinnamon, first pour the ricotta into a strainer placed over a bowl and let it drain for an hour 1. Peel and quarter the apples 2, then cut the quarters into slices and dice them 3.

Heat a pan and add the diced apples along with the brown sugar 4 and water 5. Stir and cook for 15 minutes over medium-high heat 6.

Meanwhile, you can work on the cream: transfer the well-drained ricotta into a bowl 7, add the powdered sugar 8, and mix everything with a spatula 9.

In a separate bowl, whip the cream to stiff peaks using an electric mixer 10, then fold it into the ricotta cream 11 and gently mix with a spatula from bottom to top to incorporate evenly 12. Transfer the mousse obtained into a piping bag.

At this point, the apples will be cooked, so you can proceed to assemble the dessert: take transparent cups with a capacity of 7 oz and start with a layer of mousse at the base 13, then add a tablespoon of diced apples 14 and continue with a second layer of both mousse and apples. Finish with a layer of mousse on top, level it with a spatula, and garnish with a dusting of cinnamon 15: your ricotta mousse with apples and cinnamon is ready to be served!

Storage

It is recommended to consume the ricotta mousse with apples and cinnamon immediately. If necessary, you can store it in the refrigerator, covered with plastic wrap, for up to 2 days.