Baked ricotta
Limoncello mousse
- 500 GRAM RICOTTA or COTTAGE CHEESE
- 8 TBSP SUGAR
- 4 TBSP CREAM
- FRESH FRUIT
Put a clean dish cloth in a sieve and put the ricotta inside. Put it in the fridge for 3 days, a lot of fluid will have leaked out. Mix the ricotta with 6 tablespoons of sugar and the cream. Put this mixture in 4 muffin molds. Bake 20 minutes at 180 degrees Celsius. Sprinkle with the remaining sugar and bake 10 minutes more. Serve with fresh fruit.
Mix the egg yolks with the sugar and the lemon rind and juice and beat a few minutes. Heat au bain marie or in the microwave (30 seconds at a time, stir in between) until it becomes thick. Don't cook! When the sauce is thick, add the butter. Allow to cool down. Add the limoncello and stir. Beat the egg whites until fluffy and fold them into the lemon mixture. Serve in glasses.
This recipe originates from the Amalfi coast in the province Palermo, in the Campania region of Italy, where you will find an abundance of citrus trees.
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