Ricotta Mousse With Chunky Pineapple Sauce
|Egg yolk||1 Large|
|2% milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1 (1 Envelope)|
|Grated orange zest||1 Teaspoon|
|Part skim ricotta cheese||1 Cup (16 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
|Chopped fresh mint||1⁄2 Cup (8 tbs)|
|Mint sprigs||4 (For Garnish)|
|Chopped dried apricots||1⁄4 Cup (4 tbs)|
|Canned pineapple chunks in juice||1 1⁄2 Cup (24 tbs), drained|
|Lemon juice||6 Tablespoon|
|Grated lemon zest||1 Teaspoon|
|Diced cantaloupe||4 Cup (64 tbs)|
1. In the bottom pan of a double boiler bring enough water to a simmer so that the simmering water will not touch the top pan.
2. For the mousse, place the egg yolk and milk in the top pan and cook, whisking constantly, over the simmering water 10 minutes, or until the mixture begins to thicken slightly. Add the sugar, gelatin and orange zest, and cook, stirring constantly, 8 minutes, or until the mixture is quite thick. Transfer to a medium-size bowl and set aside to cool about 15 minutes.
3. Meanwhile, in a food processor or blender, combine the ricotta, orange juice and vanilla, and process 1 minute. Add the chopped mint and process another 20 seconds. Fold the ricotta mixture into the gelatin mixture, then fold in the apricots until well blended. Spoon the mousse into four 4-ounce custard cups, cover and refrigerate at least 1 hour, or overnight.
4. For the sauce, in a small saucepan combine the pineapple, lemon juice and lemon zest, and cook over medium heat 5 minutes. Transfer the mixture to a food processor or blender and process 10 seconds, or just until roughly chopped.