Maple Ricotta Mousse with Candied Pecans |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Try not to sneak too many of the maple-y nuts while you make dessert. With the mousse, they're even better. Ingredients:
2/3 cup maple syrup |
1/4 cup chopped pecans |
1/2 cup heavy whipping cream |
1-1/4 cups whole-milk ricotta cheese |
1/2 cup mascarpone cheese |
Directions:
1. Place syrup in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a bowl; cool completely.
2. In a small heavy skillet, cook and stir pecans over medium heat, about 3 minutes. Drizzle with 1 tablespoon cooked syrup; cook and stir 1 minute longer. Spread on foil to cool.
3. In a small bowl, beat cream until soft peaks form. In a large bowl, beat ricotta and mascarpone cheeses until light and fluffy. Gradually beat in 1/3 cup cooled syrup; gently fold in whipped cream.
4. To serve, spoon mousse into dessert dishes. Drizzle with remaining cooled syrup; top with candied pecans. Yield: 4 servings.
|
|