How to prepare ricotta and almond milk mousse at home, a creamy and simple Sicilian dessert

Ricotta and almond milk mousse. Today I'm taking you to Sicily with recipe of a pudding easy which contains all the flavors of my island: In receipt at ricotta, strictly of sheep, il almond milk and the Bronte pistachio. The cream cheese and almond milk It has a soft texture, almost mousse-like: it's one Surf creamy and light, which smells delicately of almonds. I garnish with the pistachio, chocolate and some magnificent red currant Berry. But you can unleash the imagination and use chopped almonds, candied oranges, fresh strawberries, dried fruit crunch. A simpler alternative with almond milk? Try the BIANCOMANGIARE WITH ALMOND MILK AND CINNAMON, a traditional Sicilian dessert.

Sicilian desserts with ricotta: recipes

The use of ricotta is typical of Sicilian pastry making, which in my opinion it reached on peaks of excellence. Just think of SICILIAN CANNOLI, that are in RECIPE VIDEO on my YouTube channel. Or to SICILIAN CASSATA of which I show the preparation in the bakery of Palermo Coast. Cassata is one of the most famous Sicilian sweets in the world and ricotta it is indispensable ingredient: if the idea of ​​preparing it scares, try my simplified version: the Sicilian Cassata THE GLASS. So take a look at all of mine CAKES WITH CHEESE e, while we're, to mine SICILIAN SWEET.

How to cook in a bain-marie to pasteurize the egg yolks

The ricotta and almond milk mousse It is also a dessert suitable for dinners or lunches with many guests, because you can prepare it in advance and in individual cups. Is’ Also perfect for a buffet and maybe you could experience it for Easter. Prepares quickly and with great ease: the only thing you have to watch out for is the cooking egg cream, sugar and almond milk to pasteurize the egg yolks.

Prepare it as I recommend, that is in a bain-marie and on very low heat. So that the cream does not receive the direct heat of the fire and the yolk is not likely to clot becoming frittata. Then it will be all downhill. In the notes at the bottom of the recipe I will explain how to replace, if you prefer, the fish glue with l’agar agar which it is of plant origin, in case you were vegetarians. Have a good day!

SURF COTTAGE CHEESE AND ALMOND MILK

Portions: 6 Preparation: 40 minutes Cooking: 15 minutes 15 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 13 voted )

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Ingredients

250 grams of ricotta cheese

150 ml of cream

125 ml of almond milk

60 grams of caster sugar

2 egg yolks

2 gelatin sheets (4 grams approximately) or 2 grams agar agar

unsalted roasted pistachios

dark chocolate, chopped

currants or raspberries to decorate

Procedure

To prepare the ricotta and almond milk foam, soak the isinglass in cold water for 15 minutes. Put the egg yolks and sugar in a large bowl and crush them with a whisk until the mixture is creamy and slightly fitted. Join in the milk of almonds, incorporating it plan and mixing it with a whisk so that no lumps.

Pour the mixture into a saucepan and cook in a double boiler (putting the pot inside a larger pan filled with boiling water), always stirring, until the cream does not sail the spoon. Turn off the heat and add the gelatin, stirring until completely melted.

Pour the mixture back into the bowl and allow to cool. Sift the ricotta or as if with a fork to make it soft and creamy texture and add it to the mixture of eggs and almond milk, stirring with a whisk until mix. Whip the cream until stiff does not stop (semi-mounted cream) and add it to the mixture with a spatula, doing a movement from below upwards so as not to remove the cream.

Pour the cream in cups, leave at room temperature until cool and then refrigerate for at least 3 hours covered with plastic wrap. Before serving, leave it for 30 minutes at room temperature and garnish with shaved chocolate, Roasted pistachios and red fruits (or candied oranges). Bon appétit!

Note

THE SUGGESTION - You love each other, You can replace the gelatine with about 2 grams agar agar powder: Remember that the agar agar melts at about 90 degrees and you cannot reach that temperature with the egg cream, otherwise the yolk will cook: You can then put 15 milliliters less than almond milk in the cream and use it to dissolve the agar agar bringing it to a boil and cooking it for a few minutes, then carefully mix the whole thing thickened cream now.