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.
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