Ricotta Mousse with Candied Fruits (Napoleonic Mousse)

Name: Ricotta Mousse with Candied Fruits
Ingredients: '250g of ricotta'; '4 egg yolks'; '6 egg whites'; '4 tablespoons well-filled with caster sugar'; '2 tablespoons heavy cream'; '2 tablespoons whipped cream Chantilly'; '2 glasses of rum'; '150g of candied fruits finely chopped'

1
'250g of ricotta'
2
'4 egg yolks'
3
'6 egg whites'
4
'4 tablespoons well-filled with caster sugar'
5
'2 tablespoons heavy cream'
6
'2 tablespoons whipped cream Chantilly'
7
'2 glasses of rum'
8
'150g of candied fruits finely chopped'

Ingredients

1
'250g of ricotta'
2
'4 egg yolks'
3
'6 egg whites'
4
'4 tablespoons well-filled with caster sugar'
5
'2 tablespoons heavy cream'
6
'2 tablespoons whipped cream Chantilly'
7
'2 glasses of rum'
8
'150g of candied fruits finely chopped'

Directions

1
Mix the ricotta with the egg yolks and milk until a homogeneous mixture is obtained
2
Add the 2 tablespoons of whipped cream, the rum, and the finely chopped candied fruits
3
Beat the egg whites until stiff and fold into the previous mixture
4
Chill in the refrigerator and serve in individual cups
5
'Napoleonic mousse can also be executed without ricotta
6
To do so, bring 1/2 liter of milk to a boil and thicken with 2 tablespoons of cornstarch
7
Add the 4 beaten egg yolks mixed with sugar, stirring continuously until a smooth and homogeneous mixture is obtained
8
Add the 2 tablespoons of whipped cream, the 2 glasses of rum, and the finely chopped candied fruits
9
Beat the egg whites until stiff and fold carefully into the previous mixture
10
Chill in the refrigerator and serve in individual cups, accompanied by champagne biscuits
11
If desired, instead of rum, one can use any other liquor to taste, such as Cointreau or orange liqueur for a fine flavor.