Ricotta and Coffee Mousse - Sugar Free |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I have not tried this recipe. I got this recipe from Obesity Help. Ingredients:
2 cups quality store-bought ricotta cheese |
1 cup cold heavy cream |
1/3 cup splenda granular |
2 tablespoons instant espresso (this produces a strong coffee flavor, you could substitute whatever coffee you love) |
1 tablespoon gelatin powder |
1/4 teaspoon nutmeg |
shaved sugar-free chocolate or substitute lower sugar dark chocolate |
Directions:
1. Purée ricotta in a blender until smooth. Transfer to a large bowl; set aside.
2. Whip together heavy cream and Splenda in a large bowl until soft peaks form. Set aside.
3. Bring 1⁄4 cup water to a boil in a small saucepan; remove from heat. Whisk 2 tablespoons of the water with espresso in a small bowl. Whisk remaining water with gelatin in another small bowl until dissolved.
4. Stir espresso mixture into ricotta,add nutmeg, then gelatin mixture; fold in cream in 3 stages. Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip. Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour.
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