Ricotta & cherry mousse

Name: Ricotta & cherry mousse
Prep time: 2 h 15 min
Cook time: 5 min
Total time: 2 h 20 min
Ingredients: 400g fresh full-cream ricotta; 1/4 cup (55g) caster sugar; 80g flaked almonds, toasted; 1/2 cup (125ml) pure (thin) cream, whipped to soft peaks; 12 pitted fresh cherries or frozen cherries, halved; 1/4 cup (55g) caster sugar; 1/2 tsp vanilla-bean paste (see Note)

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Prep Time: 135 minutes

Cook Time: 5 minutes

Total: 140 minutes

Servings: 6

Cost: $6.29 /serving

Author : Kate Nichols

summer spring simmer

Ingredients

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400 grams fresh full-cream ricotta1/4 cup (55 grams) caster sugar80 grams flaked almonds, toasted1/2 cup (125 milliliters) pure (thin) cream, whipped to soft peaks12 pitted fresh cherries or frozen cherries, halved1/4 cup (55 grams) caster sugar1/2 tsp vanilla-bean paste (see Note)

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Instructions

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Step 1

For the vanilla syrup, place the sugar, vanilla paste and 1/4 cup (60ml) water in a small saucepan and stir over low heat until sugar dissolves. Bring to the boil over medium-high heat and boil for 2 minutes. Remove from the heat and cool completely.

Step 2

Stir the ricotta, sugar and almonds in a bowl until combined. Fold in the whipped cream and cherries.

Step 3

Serve the mousse immediately in glasses with the vanilla syrup drizzled over the top.