Maple Ricotta Mousse with Candied Pecans Recipe

Maple Ricotta Mousse with Candied Pecans Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Ricotta gives a bit of texture to this heavenly mousse, which is flavored with maple syrup. Sweet, toasted pecans add a delightful crunch.—Kathleen Gill, Pahrump, Nevada

This recipe is:

Quick

[X]

Rate Maple Ricotta Mousse with Candied Pecans Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Maple Ricotta Mousse with Candied Pecans Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

2/3 cup maple syrup
1/4 cup chopped pecans
1-1/4 cups ricotta cheese
1/2 cup Mascarpone cheese
1/2 cup heavy whipping cream

Directions

Place syrup in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and set aside.
In a small heavy skillet, cook pecans over medium heat until toasted, about 3 minutes. Drizzle with 1 tablespoon syrup. Cook and stir 1 minute longer. Spread on foil to cool.
In a large bowl, beat ricotta and mascarpone cheeses until light and fluffy. Gradually beat in 1/3 cup syrup.
In a small bowl, beat cream until stiff peaks form. Gently fold into cheese mixture. Spoon into dessert dishes. Drizzle with remaining syrup and sprinkle with pecans. Yield: 4 servings.

Nutritional Facts 1 serving equals 646 calories, 50 g fat (26 g saturated fat), 142 mg cholesterol, 140 mg sodium, 41 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Maple Ricotta Mousse with Candied Pecans in Taste of Home Christmas Annual Annual 2011, p104