Since moving to Italy, I have become obsessed with fresh, soft ricotta. Ricotta is made from the whey left over from making other cheese (so, the second cooking–and hence the name ricotta, which means twice cooked). It can be made from cow’s milk, sheep’s milk, goat’s milk, or buffalo’s milk. Cow’s milk ricotta is more common, but I love the taste and texture of sheep’s milk ricotta (ricotta di pecora), which has a very high fat content and is a bit softer than the cow milk version.
Despite this slight preference, I have yet to meet a ricotta I do not like. I love it in pastas and in any savory incarnation–but I really, really love it sweet: in the ricotta cakes here in Rome, in Sicilian cannoli, in the Neopolitan sfogliatelle…the list goes on. Basically, I love sweet ricotta here, there, and everywhere. So for the past few weeks, I’ve been experimenting with making a ricotta dessert at home: mousse. It has been tough work.
This version is currently my husband’s favorite: coffee-flavored with ripples of gianduia, a dark chocolate-hazelnut spread that is a sleek, grown-up version of Nutella. The recipe is for two servings (based on 1/2 c. ricotta per person)–and can easily be multiplied. It yields a subtly flavored mousse that is not overly sweet, but the ingredients can easily be adjusted to your taste. Note: delicious as this is, it has one other thing going for it–it is a very quick dessert that can be made ahead and put in the refrigerator until later.
Coffee Ricotta Mousse with Gianduia
Two servings
Mousse
1 tsp. instant espresso powder or instant coffee granules
1 tsp. vanilla
1 c. fresh, soft ricotta (preferably sheep’s milk ricotta–but use whatever is the best ricotta you can find)
2 rounded tbsp. sugar
3 tbsp. whole milk
Filling
2 heaping tbsp. gianduia (chocolate-hazelnut spread)
Garnish
2 or more whole hazelnuts
chocolate-coated cookie sticks
Preparation
1. Dissolve the instant espresso powder (or instant coffee granules) in the vanilla.
2. Place the remaining mousse ingredients in a bowl and mash with a fork until soft and mousse-like; add the coffee/vanilla mixture and whisk to combine, eliminating as many lumps as possible.
3. Leave with a few lumps for a more rustic mousse, or, for a finer texture, use an electric whisk (such as a whisk attachment on an immersion blender) or a hand mixer and whisk until velvety smooth.
4. Place 2 heaping tbsp. mousse in the bottom of each mousse cup, dot with about 1 heaping tsp. gianduia, and swirl slightly. Repeat, for three layers total, using up all remaining ingredients in the final layer.
5. If preparing in advance, cover each mousse cup with aluminum foil and refrigerate.
6. Just before serving, garnish each mousse with a whole hazelnut and chocolate-coated cookie stick.
Perennial Pastimes 
I’ve made Ricotta (but not with the whey left over from making cheese). As I recall, I got the recipe from Epicurious. I tried making goat’s milk Ricotta as well but the milk was ultrapasteurized, so it didn’t work (I will have to try that again one day). The one time I made cannoli, I thought the filling would be easy and the shells would be difficult. The shells were lovely but the filling left a lot to be desired. I keep meaning to make some more with homemade Ricotta.
Try it baked or broiled for a lovely appetizer.
I also keep meaning to try my hand at lasagna with a homemade sauce, homemade pasta and homemade ricotta. I’ve never managed to find the time/patience to do all three at once.
Why (oh why) have we never lived near one another? We could have so much fun in the kitchen (and the dining room! and at restaurants and bakeries and gelaterias! and gardens and historical sites and galleries and museums!) together. We need beaming technology.
BTW, Gianduia gelato is one of my favourite flavours.
Thanks for another great post.
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