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Ricotta mousse with apples and cinnamon recipe

To prepare the ricotta mousse with apples and cinnamon, first pour the ricotta into a sieve that you have placed over a bowl and let it drain for an hour 1. Peel and divide the apples into segments 2then cut the segments into slices and cut them into cubes 3.

Heat a pan and pour the diced apples into it together with the brown sugar 4 and to water 5mix and cook for 15 minutes over medium-high heat 6.

In the meantime you can take care of the cream: transfer the well-drained ricotta into a bowl 7add the icing sugar 8 and mix everything together with a spatula 9.

In a separate bowl, whip the cream until stiff using an electric whisk 10then add it to the ricotta cream 11 and mix gently with a spatula from bottom to top to incorporate it evenly 12. Transfer the mousse thus obtained into a piping bag.

At this point the apples will be cooked, so you can move on to the composition of the dessert: take some transparent cups with a capacity of 200 ml and start with a layer of mousse at the base 13then add a spoonful of diced apples 14 and continue with a second layer of both mousse and apples. Finish with a layer of mousse on top, level it with a spatula and garnish with a sprinkling of cinnamon 15: your ricotta mousse with apples and cinnamon is ready to be served!