Espresso Ricotta Mousse with Ouzo and Bittersweet Chocolate

The past few weeks felt like living in ricotta heaven! If some places are called the land of milk and honey, Malta would be the land of ricotta and honey! Sweet and savory, you taste it in pies like Qassatat or Pastizzi, tarts, cakes like Cassata Siciliana or with pasta, there is an endless variety in the use of this delicious dairy product on the island. One might think that after a month of savoring all these delicacies I might need a break, but that's not the case at all. Now that I'm back home, I miss it already!

So, to ease my culinary longings, I came up with a dessert that satisfies my needs when I'm in the mood for ricotta, a coffee ricotta mousse with Ouzo, or Spuma di Ricotta al Caffè! It lifts you up like a Tiramisu, the espresso, sugar and anisette are the right kick after a long dinner. The ricotta makes it smooth and velvety and gives it a milky touch. I sprinkled some bittersweet chocolate on top, the perfect finish, visually and in flavours!

This dessert is perfect for a dinner with friends, it only takes a few minutes to whip the ingredients together. You can prepare the mousse either in advance and keep it in the fridge or eat it straight away if the ricotta is chilled enough like I did.

Espresso Ricotta Mousse with Ouzo and Bittersweet Chocolate

For 4 portions you need

• chilled ricotta, drained, 250g / 9 ounces

• instant espresso powder 1 1/2 teaspoons

• grainy espresso powder (for the espresso maker) 1 teaspoon

• granulated sugar 3 tablespoons

• Ouzo 2 tablespoons

• bittersweet chocolate, grated, 4 teaspoons, for topping

Whip the ingredients until well combined, add sugar to taste and fill the mousse in whiskey glasses. Serve immediately sprinkled with chocolate or keep in the fridge and add the chocolate just before serving.