Chocolate Ricotta Mousse With Raspberry CouliFrom dond 8 years ago
- Couli: shopping list
- 2 cups fresh raspberries shopping list
- 3 tablespoons sugar shopping list
- juice of a lemon shopping list
- Mousse: shopping list
- unsalted butter, for greasing ramekins shopping list
- 6 ounces bittersweet chocolate (not unsweetened), chopped shopping list
- 1½ pounds fresh whole milk ricotta cheese, drained for 2 hours to remove excess liquid shopping list
- ¼ cup plus ⅓ cup sugar shopping list
- 3 large egg yolks shopping list
- 1 teaspoon orange zest shopping list
- ½ teaspoon pure almond extract shopping list
- ¼ teaspoon ground cinnamon shopping list
- ⅛ teaspoon salt shopping list
- 3 large egg whites shopping list
- ¼ teaspoon cream of tartar shopping list
How to make it
- To make the couli:
- Blend the berries, juice, and sugar in a food processor until smooth.
- Strain the puree through a fine mesh strainer or chinoise.
- Cover and refrigerate. (Can be made 8 hours ahead. Keep refrigerated.)
- To make the mouse:
- Preheat the oven to 325 degrees F.
- Lightly butter 6 (6-ounce) ramekins.
- Arrange the ramekins in a large roasting pan.
- Whisk the chocolate until it melts in a medium bowl set over a saucepan of simmering water. (Don't let the water actually boil, and don't ever let the bottom of the bowl touch the surface of the water.)
- Set the melted chocolate aside.
- Blend the ricotta, ¼ cup of sugar, egg yolks, orange zest, almond extract, cinnamon, and salt in a food processor until very smooth.
- Blend in the melted chocolate.
- Transfer the ricotta-chocolate mixture to a large bowl.
- Using an electric or stand mixer with the whisk attachment, beat the egg whites in another large bowl with the cream of tartar until soft peaks form.
- Gradually beat in the remaining ⅓ cup of sugar.
- Continue beating until semi-firm peaks form.
- Stir a couple of tablespoons of the egg whites into the the ricotta-chocolate mixture, then fold in the rest.
- Spoon the mixture into the prepared ramekins.
- Fill the pan with enough hot water to come halfway up the sides of the ramekins.
- Bake until the mousse puffs slightly but the centers are still creamy, about 25 minutes (they will thicken as they cool).
- Allow the ramekins to cool slightly before removing from water bath.
- Cover and refrigerate until cold, about 3 hours.
- Run a knife around the side of a mousse to loosen. Invert it onto a plate.
- Drizzle the raspberry couli around the mousse and serve. (Or you can put the couli into a squeeze bottle and draw stripes across the plate before setting down the mousse.
The Cookdond Rockville, MD
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