Skip to main content

Pero Ricotta Mousse


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.

Comments

Popular posts from this blog

How to Freeze Avocados to Use in Smoothies

How to Freeze Avocados to Use in Smoothies
We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado!

6 avocados, ripe
6 TBL lemon juice, fresh-squeezed
6 sandwich-sized zip-loc plastic bags 
1 ice-cream scoop that measures 1/4-cup servings
1 large tray
Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to separate. The pit will stay in one half. You can easily remove the pit …

Easter Babies (Croatian Easter Bread Dolls)

Easter Babies
                                                    ******* Makes 12 Easter Babies
These Easter Babies (Croatian Easter bread dolls a.k.a.primorski uskrsne bebeare a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate. This lady uses naturally dyed eggs for her Easter babies.
If you're already making challa bread, use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).
Keto Pancakes.http://www.thetacticalkitchen.com/keto-pancakes/ Ingredients 1 cup almond flour2 tbsp coconut flour1 tsp baking powder1 tsp baking soda1/2 tsp sea salt4 eggs1/2 cup milk (whole full fat unpasteurized grass fed…you know the drill. Or coconut milk)1 tbsp coconut oil, melted (more for greasing your griddle or pan)1 tsp vanilla extract The How To’s Mix the dry ingredients together in a bowl.Mix the wet ingredients together in a bowl.Add the wet to the dry and whisk well.Refrigerate for about 10-20 minutes. If the batter is too thick just add a spoon full of milk at a time until it’s the proper consistency. It should be about as thick as a muffin batter.Heat your griddle to 350 degrees.Add some coconut oil to your griddle to keep the pancakes from sticking.Use a 3/4 oz ice cream scoop or a large tablespoon to drop the batter on the greased griddle.Cool for about 2-3 minutes then flip carefully and cook an additional 2-3 minutes.Keep warm in the oven until ready to serve.Top with…