Ricotta mousse with fig jam

08 Sep 2016 DessertRecipes Antonella Stellino



For 4 people


400 g of cottage cheese;
180 g of powdered sugar;
4 peels cannoli;
FIG jam;
grated rind of a lemon;
chopped pistachios.


Mix the ricotta with the sugar and the grated rind of one lemon with a mixer, until it becomes creamy and smooth.

Transfer the mousse into a pastry bag and put it in the fridge for at least half an hour.

Place on a serving dish that will fill a pasta bowl of cottage cheese. Distribute the mousse a few spoonful of jam of figs and sprinkle with chopped pistachios.

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