Ricotta Mousse with Fruit Sauce

Grease the molds with butter

Mix the sugar, water, brandy, and gelatin in a small saucepan

Heat over medium heat and stir until the gelatin dissolves

Combine the ricotta cheese or aerated cheese and egg yolks in a blender and blend well

Heat over low heat for about 5 minutes

Add the gelatin mixture

Place on a cold plate and stir until chilled

Beat the egg whites until stiff

Alternate adding the egg yolks and whipped cream to the mixture

Pour into prepared molds and refrigerate for 6 hours

Sauce

Mix all ingredients well

Heat over low heat until thickened

Let cool, stirring occasionally

Refrigerate

If desired, use grapefruit, orange, or other fruit juice of your choice

To serve, pass a knife around the mousse

Dip quickly in warm water and invert onto individual plates

Cover with some sauce and serve the rest separately