Ingredients:
1 cup whole milk ricotta cheese
1/2 tsp. unflavored gelatin
1 1/2 tsp. cold water
3/4 cup heavy cream
1 1/2 tsp. pure vanilla extract
1/3 cup candied citron, diced
1/3 cup farro, cooked and cooled
2 tsp. lemon zest
Pinch ground cinnamon
Pinch ground cloves
Pinch ground nutmeg
1 whole egg
2 egg yolks
2 Tbsp. sugar
Pinch sea salt
Cooking Directions:
- For the mousse: Spoon ricotta into food processor bowl; process until smooth. Set aside. Soften gelatin in 1 1/2 teaspoons cold water in small bowl; set aside. With electric mixer, beat heavy cream and vanilla until soft peaks form; refrigerate until ready to use. Toss candied citron, farro, lemon zest and spices in small bowl; set aside.
- Whisk egg, egg yolks and sugar in top of a double boiler or bowl set over a saucepan containing 1 inch simmering water. Whisk until eggs are fluffy and warm and the whisk “leaves a trail,” about 3 minutes. Remove insert or bowl from heat; whisk in softened gelatin, stirring until dissolved. Whisk in ricotta. Place insert or bowl in large bowl filled with ice water; whisk until mousse is cold and beginning to set, about 2 minutes. Fold in the whipped cream, turning occasionally, until the mousse sets enough to hold the farro mixture aloft, about 5 minutes. Fold in farro mixture. Spoon into shallow container or 6 glasses. Cover and refrigerate at least 4 hours.
- Drizzle with homemade salted caramel sauce and chopped pistachios. Serve.
Courtesy of Wisconsin Milk Marketing Board
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