RICOTTA MOUSSE

Meal details

This recipe features the 2013 Canadian Cheese Grand Prix Grand Champion.
Course
Prep-time
Cooking Time
Yields
Hors D’oeuvres & Appetizers
15 min
8-10 Servings
Ingredients
Metric
Imperial
1. Lime Juice
30 mL
2 tbsp
2. Pouch of unflavoured gelatin
7 g
1/4 oz
3. 2 stalks of celery coarsely chopped
4. Fresh parsley leaves
60 mL
1/4 cup
5. Fresh cilantro leaves
30 mL
2 tbsp
6. 1 green onion coarsely chopped
7. Lime zest
5 mL
1 tsp
8. Crabmeat drained
225 g
8 oz
9.Quality Cheese Ricotta
300 g
10 oz
10.Panko bread crumbs
60 mL
1/4 cup

Preparation

Note: Pour lime juice into a small bowl and sprinkle with gelatin. Let stand 5 minutes to soften, then add 2 tbsp (30 mL) boiling water to dissolve gelatin. Place celery, parsley, cilantro, green onion and lime zest in a food processor. Process until finely chopped. Add half the crabmeat, the smoked paprika and Ricotta. Process until well combined, add gelatin and salt and pepper. To mould the mousse, use a muffin pan or individual moulds (ramekins). Line inside of moulds with plastic wrap or parchment paper to make unmoulding easier. Pour mousse into moulds. Cover loosely and refrigerate until set, about 2 hours. To unmould muffin pan, invert over a baking sheet, remove plastic wrap and place on plates. To unmould ramekins, invert each over plates and remove plastic wrap. Garnish with remaining crab, panko breadcrumbs and cilantro.

Tips: The mousse can also be moulded in a terrine and served sliced.

Nutritional Information Per Serving

Energy:
Protein:
Carbohydrates:
Fat:
Fibre:
Sodium
129 Calories
5 g
9 g
8 g
1.1 g
212 mg