Mousse

Ricotta Mousse

1 1/2 cups ricotta cheese
2 tablespoons honey or agave nectar
3 eggs, separated
1 teaspoon vanilla extract
1 cup chopped berries

Put the ricotta into a sieve over a a heat-proof bowl [or top of double boiler]. Press the ricotta through the sieve with a spatula or back of a ladle. Whisk the cheese until smooth. Whisk in the egg yolks, honey/agave nectar and vanilla extract. Place the bowl [or pan] over simmering water and heat through, whisking often. Set aside to cool. Beat the egg whites until stiff. Whisk in 1/3 of the egg whites into the cooled ricotta mixture then gently fold in the remaining egg whites. Put 2 tablespoons of chopped berries into the bottom of 4 serving bowls then top with 1/4 of the ricotta mixture followed by 2 more tablespoons of chopped berries. Chill then serve. Serves 4.