Mousse of ricotta and almond milk. Today I bring to Sicily with a pudding and easy with all the flavors of my island: La ricotta, strictly of sheep, almond milk and pistachio. Is’ a creamy and light foam, that smells gently 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 orange, fresh strawberries, crunchy nuts.
The ricotta in Sicilian pastries
The use of cottage cheese, as you know, It is typical of the Sicilian pastry, which in my opinion it reached on peaks of excellence. Just think of SICILIAN CANNOLI, that are in VIDEO RECIPE on my YouTube channel. O alla 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. Give then a look at all my CAKES WITH CHEESE and, while we're, to my SICILIAN SWEET.
The mousse with ricotta and almond milk is a dessert also 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 little thing that you have to be careful of is cooking the egg cream, sugar and almond milk. Prepare it as I recommend, namely in a water bath and a 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, isinglass with agar agar which is of plant origin, in case you were vegetarians. Have a good day!
SURF COTTAGE CHEESE AND ALMOND MILKPrint This
- 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) or 2 grams agar agar
- unsalted roasted pistachios, to taste
- dark chocolate, chopped, to taste
- currants or raspberries (Optional)
Soak the gelatine 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), stirring constantly, 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 (-whipped 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!
If you want, You can replace the gelatine with about 2 grams agar agar powder: remember that the agar-agar is dissolved at about 90 degrees and can not arrive at that temperature with egg custard, otherwise the yolk will cook: you can then put in less than 15 milliliters almond milk in the cream and use it to dissolve the agar agar bringing it to a boil and cook for a few minutes making, then carefully mix the whole thing thickened cream now.