Ricotta Mousse with Fruit Sauce

Grease 8 molds with butter for capacity of 180 grams

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

Bring to medium heat and stir until the gelatin dissolves

Add the ricotta cheese or aerated cheese and egg yolks to a blender and blend well

Heat over low heat for about 5 minutes

Add the gelatin mixture

Pour onto a bowl with ice and stir until chilled

Beat the egg whites until stiff

Alternate adding the yolk mixture and whipped cream to the gelatin mixture

Pour into prepared molds and refrigerate for 6 hours

For the sauce: Mix all ingredients well

Heat over medium heat until thickened

Let cool, stirring occasionally

Refrigerate

If desired, use grapefruit, orange, or other fruit juice

To serve, pass a knife around the mousse

Dip quickly in warm water and invert onto individual plates

Cover with some of the sauce and serve the remainder separately

Serves 8 people.