Raspberries And Ricotta Mousse
From ricardo.
Steps
Mousse: in a food processor , mix ricotta and lemon juice until very creamy and homogeneous.
In a bowl , whisk egg whites and tartar cream with a mixer until you have soft picks.
Add sugar gradually while whisking until firm and straight picks , around 5 minutes.
At low speed , incorporate the mixture of ricotta until all is homogeneous.
Raspberry garnish: in a bowl , mix raspberries with jam.
Distribute the mousse in 4 parfait glass or ramequin and add raspberry garnish.
Put in the fridge', it's better if it's eaten the same day"]".
Ingredients
ricotta cheese, lemon juice, egg whites, cream of tartar, sugar, fresh raspberries