Ricotta Mousse With Chunky Pineapple Sauce Recipe
Ingredients
| Egg yolk | 1 Large | |
| Milk | 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Unflavored gelatin | 1 | |
| Orange zest | 1 Teaspoon, grated | |
| 1 cup part-skim ricotta cheese | ||
| Orange juice | 1/2 Cup (16 tbs) | |
| Vanilla extract | 1/4 Teaspoon | |
| 1/2 cup chopped fresh mint leaves, plus 4 mint sprigs for garnish | ||
| Dried apricots | 1/4 Cup (16 tbs), chopped | |
| 1 1/2 cups drained juice-packed pineapple chunks | ||
| Lemon juice | 6 Tablespoon | |
| Lemon zest | 1 Teaspoon, grated | |
| Cantaloupe | 4 Cup (16 tbs), diced | |
Directions
1. In the bottom pan of a double boiler bring enough water to a simmer so that the simmering water will not touch the top pan.
2. For the mousse, place the egg yolk and milk in the top pan and cook, whisking constantly, over the simmering water 10 minutes, or until the mixture begins to thicken slightly. Add the sugar, gelatin and orange zest, and cook, stirring constantly, 8 minutes, or until the mixture is quite thick. Transfer to a medium-size bowl and set aside to cool about 15 minutes.
3. Meanwhile, in a food processor or blender, combine the ricotta, orange juice and vanilla, and process 1 minute. Add the chopped mint and process another 20 seconds. Fold the ricotta mixture into the gelatin mixture, then fold in the apricots until well blended. Spoon the mousse into four 4-ounce custard cups, cover and refrigerate at least 1 hour, or overnight.
4. For the sauce, in a small saucepan combine the pineapple, lemon juice and lemon zest, and cook over medium heat 5 minutes. Transfer the mixture to a food processor or blender and process 10 seconds, or just until roughly chopped.
2. For the mousse, place the egg yolk and milk in the top pan and cook, whisking constantly, over the simmering water 10 minutes, or until the mixture begins to thicken slightly. Add the sugar, gelatin and orange zest, and cook, stirring constantly, 8 minutes, or until the mixture is quite thick. Transfer to a medium-size bowl and set aside to cool about 15 minutes.
3. Meanwhile, in a food processor or blender, combine the ricotta, orange juice and vanilla, and process 1 minute. Add the chopped mint and process another 20 seconds. Fold the ricotta mixture into the gelatin mixture, then fold in the apricots until well blended. Spoon the mousse into four 4-ounce custard cups, cover and refrigerate at least 1 hour, or overnight.
4. For the sauce, in a small saucepan combine the pineapple, lemon juice and lemon zest, and cook over medium heat 5 minutes. Transfer the mixture to a food processor or blender and process 10 seconds, or just until roughly chopped.
Chef
