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Maple Ricotta Mousse with Candied Pecans

1 review
Test Kitchen Approved
Total Time

Prep: 25 min. + cooling

Makes

4 servings

Updated: Sep. 10, 2022
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
Maple Ricotta Mousse with Candied Pecans
Maple Ricotta Mousse with Candied Pecans Recipe photo by Taste of Home
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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

  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.

Nutrition Facts

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