Ricotta & Bailey’s Mousse


1 tub Silani Ricotta (300 grams)
1/2 cup Whipping cream (125 ml)
2 egg Whites
2 tbsp Sugar (30 ml)
1 cap Vanilla extract (30 ml)
1/2 cup Bailey’s Irish Cream (125 ml)
1/2 Sheet gelatin


Bloom gelatin as per gelatin package instructions. Add the sugar and vanilla to the ricotta and blend and then stir in Baileys. Beat the egg whites to stiff peaks and then gently fold gelatin into them.

Add to the ricotta mixture, stirring carefully to blend together. Whip the whipping cream and fold it in as well. Refrigerate until served.

Optional: Top with your choice of fresh berries or fruit