Thursday, December 13, 2012

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.

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