1/2 kg of ricotta, passed through a fine-mesh sieve
3/4 cup of confectioners' sugar, well sifted
2 eggs
1 tablespoon of vanilla extract
small clusters of grapes or other fruit in season
1/2 cup of heavy cream, whipped or natural yogurt
1/2 kg of ricotta, passed through a fine-mesh sieve
3/4 cup of confectioners' sugar, well sifted
2 eggs
1 tablespoon of vanilla extract
small clusters of grapes or other fruit in season
1/2 cup of heavy cream, whipped or natural yogurt
Preheat the oven to moderate temperature (190°F)
In a medium bowl, beat the ricotta, confectioners' sugar, eggs, and vanilla extract until smooth and creamy
Fill 1/3 cup of this mousse into individual cups
Bake for 30 minutes or until firm in the middle
Let it cool and refrigerate
To serve, place a few grapes or other fruit on top of the mousse, followed by 1 tablespoon of whipped cream or yogurt, and finish with a light dusting of confectioners' sugar
Serves 10
