Maple Ricotta Mousse with Candied Pecans Recipe

4 1 1
Maple Ricotta Mousse with Candied Pecans Recipe
Maple Ricotta Mousse with Candied Pecans Recipe photo by Taste of Home
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Maple Ricotta Mousse with Candied Pecans Recipe

Read Reviews
4 1 1
Publisher Photo
Try not to sneak too many of the maple-y nuts while you make dessert. With the mousse, they're even better. —Kathleen Gill, Pahrump, Nevada
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + cooling

Ingredients

  • 2/3 cup maple syrup
  • 1/4 cup chopped pecans
  • 1/2 cup heavy whipping cream
  • 1-1/4 cups whole-milk ricotta cheese
  • 1/2 cup mascarpone cheese

Directions

Place syrup in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a bowl; cool completely.
In a small heavy skillet, cook and stir pecans over medium heat, about 3 minutes. Drizzle with 1 tablespoon cooked syrup; cook and stir 1 minute longer. Spread on foil to cool.
In a small bowl, beat cream until soft peaks form. In a large bowl, beat ricotta and mascarpone cheeses until light and fluffy. Gradually beat in 1/3 cup cooled syrup; gently fold in whipped cream.
To serve, spoon mousse into dessert dishes. Drizzle with remaining cooled syrup; top with candied pecans. Yield: 4 servings.
Originally published as Maple Ricotta Mousse with Candied Pecans in Taste of Home Christmas Annual Annual 2011, p104

Nutritional Facts

1/2 cup: 646 calories, 50g fat (26g saturated fat), 142mg cholesterol, 140mg sodium, 41g carbohydrate (36g sugars, 1g fiber), 14g protein.

  • 2/3 cup maple syrup
  • 1/4 cup chopped pecans
  • 1/2 cup heavy whipping cream
  • 1-1/4 cups whole-milk ricotta cheese
  • 1/2 cup mascarpone cheese
  1. Place syrup in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a bowl; cool completely.
  2. In a small heavy skillet, cook and stir pecans over medium heat, about 3 minutes. Drizzle with 1 tablespoon cooked syrup; cook and stir 1 minute longer. Spread on foil to cool.
  3. In a small bowl, beat cream until soft peaks form. In a large bowl, beat ricotta and mascarpone cheeses until light and fluffy. Gradually beat in 1/3 cup cooled syrup; gently fold in whipped cream.
  4. To serve, spoon mousse into dessert dishes. Drizzle with remaining cooled syrup; top with candied pecans. Yield: 4 servings.
Originally published as Maple Ricotta Mousse with Candied Pecans in Taste of Home Christmas Annual Annual 2011, p104

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MetaReid User ID: 3786622 118298
Reviewed Feb. 17, 2014

"easy to make and a great light ending to a heavy meal. Present it in small elegant dishes."

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