Ricotta Mousse with Salted Caramel Sauce
This elegant ricotta mousse, served with a luscious sea-salted caramel sauce garnished with crunchy pistachios, was created by chef Jorge de la Torre.
1 cup (8 ounces) Wisconsin whole milk Ricotta Cheese
3/4 cup (6 ounces) heavy cream
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon unflavored gelatin
1 1/2 teaspoons cold water
1/3 cup candied citron, diced
1/3 cup farro*, cooked and cooled
2 teaspoons lemon zest
Pinch of ground cinnamon
Pinch of ground cloves
Pinch of ground nutmeg
1 whole egg
2 egg yolks
2 tablespoons granulated sugar
Pinch of sea salt
Salted Caramel Sauce:
1 cup (7 ounces) granulated sugar
1/4 cup hot water - divided use
1/4 teaspoon sea salt
- For Mousse: Spoon Ricotta into food processor bowl; process until smooth. Set aside.
- Soften gelatin in 1 1/2 teaspoons cold water in small bowl; set aside. With electric mixer, beat heavy cream and vanilla until soft peaks form; refrigerate until ready to use. Toss candied citron, farro, lemon zest and spices in small bowl; set aside.
- Whisk egg, egg yolks and 2 tablespoons sugar in top of a double boiler or bowl set over a saucepan containing 1-inch simmering water. Whisk until eggs are fluffy and warm and the whisk "leaves a trail," about 3 minutes.
- Remove insert or bowl from heat; whisk in softened gelatin, stirring until dissolved.
- Whisk in Ricotta Cheese.
- Place insert or bowl in large bowl filled with ice water; whisk until mousse is cold and beginning to set, about 2 minutes.
- Fold in the whipped cream, turning occasionally, until the mousse sets enough to hold the farro mixture aloft, about 5 minutes.
- Fold in farro mixture.
- Spoon into shallow container or 6 glasses. Cover and refrigerate at least 4 hours.
- For Salted Caramel: Pour 1 cup sugar in heavy 2-quart saucepan. Set over low heat. Cook without stirring until sugar pools amber on the edges of the saucepan, 5 to 7 minutes. Maintaining low heat, stir caramelized sugar with wooden spoon until sugar is completely melted and caramel is a rich warm amber throughout. Remove pan from heat.
- Add half of the hot water; stir to incorporate. Add remaining water and stir. Add salt. Transfer caramel to heat-proof glass measuring cup (there should be 2/3 cup); cool to room temperature. When cool, the caramel should be viscous but still liquid. If too thick, thin with a few drops of water.
- To Serve: Drizzle scant 2 tablespoons caramel onto center of 6 dessert plates. Using a hot spoon, scoop 2 quenelles (rounded spoonfuls) of mousse onto each plate. Sprinkle with pistachios. For glasses, drizzle caramel over each portion and sprinkle with pistachios.
Makes 6 servings.
*Farro is an ancient Italian grain and sometimes used similarly to rice.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.