Light lemon-ricotta mousse

Ingredients

for 4 servings

• Ricotta250 g (8.8 oz)
• Heavy cream150 g (5.3 oz)
• Lemon juice20 g (0.7 oz)
• Erythritol30 g (1.1 oz)
• Vanilla extract3 g

Directions

1. Blitz the ricotta with the erythritol, the lemon juice and the vanilla extract until perfectly smooth.
2. Whip the well-chilled heavy cream to firm peaks.
3. Fold the whipped cream gently into the ricotta mixture, lifting the mass to keep it light.
4. Divide between glasses.
5. Refrigerate for at least 2 hours before eating.