The summer heat still makes us seek fresh and thirst-quenching foods, which is why today we offer you a sweet and light version to refresh your summer, a strawberry and ricotta mousse with a lively touch of limoncello.
INGREDIENTS
- 200 ml of limoncello
- 300 g of ricotta
- 2 egg whites
- 10 g of gelatin sheets
- 150 g of powdered sugar
- 350 g of strawberries
- Salt to taste
- Mint to taste
PREPARATION
Start by cleaning the strawberries with cold water and removing the leaves. Then slice 300g and place them in a bowl to marinate in the fridge for an hour with 150 ml of limoncello and 20 g of powdered sugar.
While waiting, soak the gelatin in cold water. In a bowl, combine and mix the ricotta, previously sifted with the remaining powdered sugar, and a bit of sauce created from the marinated strawberries. Sift everything again until you obtain a smooth and homogeneous cream.
Now, in a saucepan, heat the remaining limoncello and add the squeezed gelatin until it dissolves. Once this process is complete, add the limoncello gelatin to the ricotta and let it cool. In a separate bowl, whip the egg whites until stiff with a pinch of salt, then fold them into the ricotta.
Take the strawberries from the fridge and start creating, in deep glasses or cups (about 4 should result), a base with some strawberries, then place a good layer of mousse on top and let it set in the fridge for about an hour.
Decorate the mousse with the remaining strawberries cut in half and a few mint leaves.