I’ve mentioned before that I volunteer with the South Philly Co-op, which is a group of people in my community who are working to open a food co-op in 2012. The other day I posted a blog entry on the site about making homemade ricotta. Check out the instructions here.
What inspired me is one of my favorite food blogs, The Italian Dish. Elaine’s recipe’s are classic yet fresh and her instructions are detailed yet easy to follow. The photographs are beautiful and I always feel so motivated after reading Elaine’s posts.
So what to do with the ricotta? About a month ago, I discovered Gina’s Skinny Recipes and for Valentine’s Day I made a Chocolate Ricotta Mousse. It was really delicious and pratically guilt-free.
Chocolate Ricotta Mousse by Gina’s Skinny Recipes
Calories: 166
- 2 cups part-skim ricotta
- 3 tbsp unsweetened cocoa powder
- 2 large egg whites, room temperature
- 1/2 cup sugar
- pinch of salt
In a food processor blend ricotta and cocoa powder until completely smooth. Transfer to a large bowl.
Place egg whites, sugar, salt in a medium heatproof mixing bowl (metal) and place bowl on top of a pot of simmering water.
Cook and whisk constantly until the sugar dissolves and the mixture is warm, about 3 minutes.
Remove bowl from heat and beat with an electric mixer on high, until stiff peaks form (about 5 minutes).
Using a rubber spatula, gently fold egg white mixture into the bowl with ricotta until well combined.
Divide into six 6 oz ramekins or small bowls and refrigerate at least 3 hours.
Have you tried this before? Let me know your favorite ricotta recipe!
