Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
125 g sour cream made with pasteurized milk- 125 g ricotta made with pasteurized milk
- ¼ vanilla bean seeds scraped
- 40 g pasteurized egg yolks weighed; do not substitute unpasteurized raw yolks
75 g granulated sugar
15 g water for the sugar syrup- 5 g 200-Bloom gold gelatin sheets dry weight before soaking
¾ lemon finely grated zest only- 250 g heavy whipping cream cold, made with pasteurized milk
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Set out the ricotta and sour cream briefly while preparing the other components, so they are cool rather than refrigerator-cold when the gelatin is incorporated. Whisk together until smooth, pressing the ricotta through a fine sieve first if grainy. Keep the cream cold. Keep the combined preparation time out of refrigeration under 2 hours.
- Separate the gelatin sheets and soak in plenty of cold water for 5–10 minutes, until fully soft and pliable. Meanwhile, whip the cold cream to soft peaks and refrigerate it.
- Put the pasteurized yolks in a heatproof bowl and begin whipping with a hand mixer. In a small saucepan, dissolve the sugar in the measured syrup water, then boil without stirring until a candy thermometer reads 248°F.
- With the mixer running, carefully pour the hot syrup in a thin stream down the side of the yolk bowl, keeping it away from the spinning beaters. Continue whipping until pale and fluffy, then mix in the vanilla seeds. The yolks must be pasteurized; the hot syrup is not a substitute for pasteurization.
- Lift the softened gelatin from the soaking water and squeeze gently to remove excess water. Gently warm a few spoonfuls of the cheese mixture over a bowl of warm water until just warm, then stir in the gelatin until completely dissolved, without boiling. Gradually whisk in the remaining smooth cheese mixture, followed by the lemon zest. Work promptly so the gelatin does not begin setting in streaks.
- Fold the whipped yolk mixture into the cheese mixture, then fold in the softly whipped cream in two additions. Divide among small dessert glasses, cover and refrigerate at 40°F or below for at least 8 hours, until set.
- Serve cold and use within 2 days. Keep refrigerated until serving, and discard mousse left at room temperature for more than 2 hours.
Notes
This version uses ricotta and sour cream, not fromage blanc.
Use the specified dry gelatin weight and 200-Bloom strength. Do not replace it sheet-for-sheet with a different grade.
Pasteurized yolks are required because the syrup does not establish a measured cooking temperature throughout the mousse.
The recipe control represents one small batch; finished volume depends on whipping.
Chill rather than freeze for this version.
