Simple , dense and creamy , this mousse recieves its creamy texture from fresh rikotta and ripe bananas . It contains a small amout of cream and shredded unsweetened coconut for texture . I like to use fresh grated coconut and dust the dessert with shaved semi sweet chocolate . The original recipe is garnished with chocolate sticks and candied cherries , any way is just great.
Serves 6
La Cucina Italiana
1/2 lb fresh ricotta
2 ripe bananas , peeled
1/3 cup sugar
juice of 1 lemon
1/4 cup shredded unsweetened coconut
1/4 tsp ground cinnamon
1 cup heavy cream , whipped
GARNISH
4 oz shaved semi sweet chocolate OR
24 chocolate sticks
6 candied cherries
In a food processor , combine the ricotta with the bananas until perfectly smooth and combined. Turn the mixture into a large bowl and stir in the sugar , coconut , lemon juice and half of the cinnamon .
Gently fold the whipped cream into the ricotta mixture , being careful not to deflate it . Distribute among 6 dessert cups.
Sprinkle the top of each dish evenly with the remaining ground cinnamon and the shaved chocolate or the chocolate sticks and cherries .
Serve immediately or refridgerate for up to 4 hours.E
Filed under: Desert, Eggless Tagged: | Eggless banana ricotta mousse, Eggless desert
hi. great article!