Cheese Mousse with Carambola Sauce

Mix the gelatin with milk and let it hydrate

Place egg yolks and half of the sugar in a bowl

Put it over low heat in a bain-marie and whisk until the mixture becomes white

Add the gelatin mixed with milk and continue whisking until it thickens enough to cover the back of a spoon

Remove from the bain-marie and whisk until it cools slightly

Add ricotta cheese, lemon juice, and lime zest

Whisk well

Beat egg whites until stiff and add remaining sugar

Add it to the ricotta mixture and whisk delicately

Whisk heavy cream until thickened slightly

Add vanilla extract and mix into the ricotta mixture

Mix delicately

Place in a 20cm diameter mold and refrigerate

Prepare the sauce: combine sugar and water in a pan

Heat it over medium heat and cook until the point of thread, add carambola fruit and let it simmer for 5 minutes

Add dissolved cornstarch and whisk well

Cook until slightly thickened

Remove from heat, let it cool, then refrigerate

To serve, unmold the mousse and serve chilled with prepared sauce

Serves 12 portions

352 calories per serving.