Ricotta Mousse with Almond Milk

Ricotta Mousse with Almond Milk

Ingredients:
Spuma di ricotta al latte di mandorla
Solution
Deliver almond milk: add the ground almonds with the water
And refrigerate the blend for 8 hrs. anxiety the almond milk
Through cheesecloth.
For the almond milk
3 1/2 ounces (100 g) unsalted almonds,
1 1/4 cups (300 ml) water
2 large egg yolks
1/4 cup also
2 tablespoons (75 g) sugar
2 gelatin sheets (5 g)
Or 1/2 envelope granulated
Gelatin (1/8 oz.), optional
9 ounces (250 g) fresh ricotta cheese
2/3 cup (160 ml) new product
And enable the blend thicken, stirring often.
Squeeze out any extra water. dissolve the gelatin in the warm
Unmold and serve chilled.
1/2 cup (125 ml) of

Directions:
1. Finely ground (over 1 cup)
2. Beat the egg yolks with the sugar and stir within
3. Almond-milk mix. Allow for the mixture awesome and stir in the ricotta.
4. In a bowl, whip the cream and fold it into the ricotta mixture.
5. Pour into affected individual dessert molds and freeze for over 3 hrs.

Note:
The almond milk. move to a medium pan over medium heat
If you are using gelatin sheets, soak them in water until softened;