Ricotta mousse with fig jam
For 4 people
400 g of cottage cheese;
180 g of powdered sugar;
4 peels cannoli;
grated rind of a lemon;
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.