Ricotta Mousse is not too rich, rather has a soft milkiness to it. I love maple syrup, love adding it to desserts I make during Autumn/Winter months for its warming taste. Milky Ricotta plus smoky maple is a super delicious flavor! You can sprinkle some chopped nuts on top or add fresh fruits like berries, pomegranate arils or even citrus sections will work great too. You will just need 4 ingredients for making this mousse :- This mousse is ready in minutes once you have the ingredients ready to go. Whats the Mousse Consistency Like? Because its sweetened with maple syrup, this mousse isn’t as stiff as mousse made with sugar, however its very fluffy and creamy. And delicious. There are no eggs or gelatin used. A lot of eggless mousse recipes use gelatin to get the right consistency but I don’t use gelatin either. The key to using ricotta cheese in mousse recipes without losing the structure is to strain the ricotta cheese before using it. Straining Ricotta cheese overnight (ideally) helps in removing the liquid (whey) from the cheese leaving behind a solid cheese - aka the good stuff. The taste of the cheese is much sweeter and concentrated and once whipped with heavy cream, it makes an amazing fuss free dessert. How to Make Ricotta Maple Mousse ? How to Store and Serve the Mousse? The mousse stores in the fridge perfectly for 2 days. Store it chilled until ready to serve. I found that beyond 2 days it became a bit watery. Add fresh fruits or nuts on top just when you are serving. They add a nice texture to the mousse.
