Ricotta cloud on raspberry mirror

Ingredients for 4 servings:

• 250 g ricotta
• 60 g sugar
• 1 tbsp wine, dessert wine (e.g. Vin Santo)
• 2 sheets of gelatin
• 2 tbsp cream
• 2 egg whites, very fresh
• 200 g raspberries, fresh or frozen
• 2 tbsp sugar
• n. B. Liqueur, (raspberry liqueur)
• fresh mint, if desired, for garnishing

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

light and airy ricotta mousse with a raspberry sauce

For the mousse: Soak the gelatine in cold water according to the package instructions. In the meantime, beat the ricotta with the sugar and wine until creamy. Squeeze out the gelatine, add the cream and heat gently (do not boil) in a small saucepan or in the microwave until liquid. Add a little ricotta mixture to the dissolved gelatine and mix well, then add the remaining ricotta mixture and mix well. Beat the egg whites until stiff, carefully fold into the mixture using a spatula or similar, and fill into small molds (for turning out). Leave to set in the refrigerator for at least 2 hours. For the sauce: If frozen, thaw the raspberries in a bowl. Add the sugar and a dash of liqueur, puree finely in a blender or with a hand blender, and pass through a sieve if necessary. To serve: Turn the mousse out onto a plate, drizzle with the raspberry sauce and garnish with mint leaves if desired. Non-alcoholic version: Mix ricotta with cream instead of dessert wine until creamy and omit the liqueur from the sauce.