Ingredients Link to heading

  • 200 g ricotta
  • 1 egg (separated)
  • 1 pinch vanilla sugar
  • 140 g blueberry concentrate or jam (to taste)

Preparation Link to heading

  1. Whip the egg white: Beat the egg white with a pinch of salt until stiff and set aside.
  2. Beat the yolk: Whisk the egg yolk with the vanilla sugar until light and creamy.
  3. Mix in ricotta: Stir the ricotta into the yolk mixture and beat until smooth.
  4. Add blueberry flavor: Stir in the blueberry concentrate or jam until evenly combined.
  5. Fold in egg white: Gently fold the beaten egg white into the ricotta mixture using a spatula to keep the mousse airy.
  6. Chill: Spoon the mousse into glasses and refrigerate for at least 1 hour.

Decoration Link to heading

If desired, use some of the blueberry concentrate as a fruity topping or lightly swirl it through the mousse for a marbled effect. Fresh blueberries or mint leaves also make a wonderful garnish.