RICOTTA AND CHERRY MOUSSE

INGREDIENTS

• 400g fresh full-cream ricotta
• 1/4 cup (55g) caster sugar
• 80g flaked almonds, toasted
• 1/2 cup (125ml) pure (thin) cream, whipped to soft peaks
• 12 pitted fresh cherries or frozen cherries, halved

VANILLA SYRUP

• 1/4 cup (55g) caster sugar
• 1/2 teaspoon vanilla-bean paste (see Note)

How to Make

1.For the vanilla syrup, place the sugar, vanilla paste and 1/4 cup (60ml) water in a small saucepan and stir over low heat until sugar dissolves. Bring to the boil over medium-high heat and boil for 2 minutes. Remove from the heat and cool completely.

2.Stir the ricotta, sugar and almonds in a bowl until combined. Fold in the whipped cream and cherries.

3.Serve the mousse immediately in glasses with the vanilla syrup drizzled over the top.

NUTRITION

• 1308 kj
  ENERGY
 
• 20g
  FAT TOTAL
 
• 9g
  SATURATED FAT
 
• 9g
  PROTEIN
 
• 88.26mg
  SODIUM
• 23g
  CARBS (SUGAR)
 
• 23g
  CARBS (TOTAL)

All nutrition values are per serve

NOTES

Vanilla-bean paste is available from selected supermarkets. Substitute vanilla extract.