Ricotta Mousse
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Ricotta mousse
Ricotta mousse


  • 500g Massimo’s Ricotta
  • 150g Caster Sugar
  • 200g Biscuits of your choice
  • 1 Cup cold coffee (very short black)
  • 1 Tbsp. Nutella
  • Chocolate Chips


Add 250g Massimo’s Ricotta cheese to a bowl and whisk until smooth, add condensed milk and mix well.

In another bowl whip the cream, add a pinch of cinnamon.

Combine with ricotta mixture, almonds and chocolate; stir gently until well blended.

Freeze until just firm, stirring once after an hour or so.
Let it soften slightly before serving.

Ricotta - Massimo's Italian cheeses made in NZ