3 cups of ricotta cheese strained through a cheesecloth
2 cups of papaya
3 sheets of unflavored gelatin
1 cup of sugar
1/4 teaspoon of salt
1 tablespoon of vanilla extract
4 egg yolks
1/2 cup of heavy cream
3 cups of ricotta cheese strained through a cheesecloth
2 cups of papaya
3 sheets of unflavored gelatin
1 cup of sugar
1/4 teaspoon of salt
1 tablespoon of vanilla extract
4 egg yolks
1/2 cup of heavy cream
In a non-stick skillet, toast the papaya and reserve
Mix together the sugar, vanilla extract, salt, and egg yolks in a saucepan
Place it in a double boiler and whisk constantly until it thickens well
Remove from heat and add hydrated gelatin according to manufacturer's instructions
Fold in ricotta cheese and papaya, mix well and add whipped heavy cream
Portion into individual servings and refrigerate for 3 hours
Make the sauce: prepare a caramel with sugar and combine mashed strawberries
Cook until the caramel dissolves
Serve the mousse with strawberry sauce on top.
