Ricotta mousse with honey and raspberries

I really like ricotta, which lends itself to a multitude of preparations. With a pot of ricotta you can of course cook savory. I like to combine it with spinach. Sometimes I use it to garnish my quiches or even my pizzas.
It can also be used to make excellent desserts and I have wonderful taste memories of this cake.
This time, it’s a verrine version that I prepared. So, it’s really very quick to make and just as good.
As I like to prolong the summer, I took advantage of the last raspberries that come from France. You could just as well use figs.

Ricotta mousse with honey and raspberries:

250g ricotta
125 g full cream
50g of honey
1 sheet of gelatin
6 cookies (Traou Mad)
250g raspberries

Rehydrate the gelatin sheet in cold water.

Whip the cold cream into whipped cream.

Heat the honey very slightly by placing it in the microwave for a few seconds.
Add the wrung-out gelatin sheet in the honey and mix to melt it.
Mix ricotta and honey.
Add the whipped cream, delicately, with a spatula.

Place a cookie in the bottom of the 6 glasses.
Spread the mousse over it.

Refrigerate for 2 hours.

Scatter the raspberries over the mousse.
Sprinkle with icing sugar.

To finish: I brought back some Traou Mad biscuits from Brittany. They are the specialty of Pont-Aven. You can replace them with other Breton biscuits.

For honey, I cannot advise you enough to avoid all those found in supermarkets. The origins of these honeys are very doubtful.
There are very good country honeys at the market and for less.

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