Maple Ricotta Mousse with Candied Pecans

Name: Maple Ricotta Mousse with Candied Pecans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Europe, Italian
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

Total Time Prep: 25 min. + cooling

Yield 4 servings

Test Kitchen Approved

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

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

Place syrup in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a bowl; cool completely.
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.
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.
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.

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

Recipe Creator