Chocolate Ricotta Mousse With Raspberry Couli
From dond 17 years ago
- 30 minutes to make
- Serves 6
This mousse is a pleasant alternative to sweeter, more cloying desserts. The combination of the chocolate, soft cheese, and raspberry flavors is a great ending to an Italian meal. In preparing this dish, it's essential to drain the cheese to remove as much water as possible. Read more Also, never use salted butter in this, or any, recipe. See less
Ingredients
- 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.
People Who Like This Dish 3
- debra47 Fylde, GB
- jlv1023 Ansonia, Connecticut
- dond Rockville, MD
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