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Article: JUST DESSERTS; With sweetener, whipped ricotta a suitable base for mousse.(TASTE)
- Article from:
- Star Tribune (Minneapolis, MN)
- Article date:
- September 23, 1999
- Author:
CopyrightCOPYRIGHT 1999 Star Tribune Co. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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1/3 Whipped cream - or thawed whipped topping - is the most common substance used as the base of modern dessert mousses. It used to be whipped egg whites, but that was before we got to the point of avoiding uncooked eggs because of the danger of salmonella.
But there are other possibilities than cream, including cream cheese, gelatin-thickened liquids, and the star of today's recipe: ricotta cheese, whipped until it's really smooth.
Ricotta is similar to cottage cheese, but lots smoother and a little sweeter. Italian ricotta is made by heating the whey drained off in the preparation of such cheeses as mozzarella and provolone. (Ricotta means ...