Pero Ricotta Mousse
This mousse is adapted from a coffee ricotta mouse from the cookbook
Moosewood Restaurant Cooks at Home. It called for instant coffee granules,
so being Mormon, Pero is what we use.
This dessert is great after a light meal.
1 lb ricotta cheese
½ C powdered sugar
2 TBL Pero* granules
½ tsp vanilla extract
Garnishes: cocoa or shaved chocolate dusting, whipped cream dollop or fresh berries or peaches
In the bowl of a food processor, or with an electric mixer, whip all ingredients together until smooth and fluffy. Serve immediately in small desert cups and garnish, if you want.
* Pero is a caffein-free roasted grain drink from Europe. It was first introduced to West Germany in 1954. Some people think of it as a coffee substitute. It is widely available in the U.S.