Mousse con crema al formaggio e caramello salato

Mousse con crema al formaggio e caramello salato

175 g of granulated sugar
60 ml of water
250 ml of fresh cream
3-4 g of salt
250 g Philadelphia
250 g of cow’s milk ricotta
50 g of powdered sugar
grated rind of 1/2 lemon
dried amaretti


In a saucepan pour the granulated sugar and water. At low heat, leave it to caramelize, monitor the temperature with a kitchen thermometer.   (it must reach 165 °), or check its color.
When it assumes a uniform golden tone, lower the heat (or turn it off) and add the fresh cream.  Mix well and bring to a boil.  Once it boils, add salt, mix and turn off heat to let cool.  In a bowl, add the Philadelphia and ricotta, then add the icing sugar and start to work these ingredients with electric whips to make the creamy mixture.  Add the lemon rind and mix.
Compose the dessert by starting with a base of coarsely dried amaretti.  On top, add a tablespoon of salted caramel.  Then a layer with the cream and top with more amaretti crumbs.  Complete with cream tufts and a bit of salted caramel in the center.  Serve immediately or keep in the fridge.

Recipe courtesy of

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