16 oz whole milk ricotta
3 tbsp cocoa
½ cup sugar
2 egg whites (room temp)
1 teaspoon vanilla extract
1 teaspoon cinnamon
Blend ricotta, cocoa, cinnamon and vanilla together until smooth and place in a large bowl.
Over a double boiler, heat egg whites and stir in sugar until sugar is dissolved fully. Keep over low heat for 2-3 minutes and continue mixing. Remove from heat and whip egg/sugar mixture until it forms stiff peaks.
Fold egg mixture into the ricotta mixture until completely incorporated and uniform in color. Pour into 6 ramekins, and refrigerate for a minimum of 3 hours. Serve chilled.
Serves 6
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“recipe” “italian recipes” “Italian Cooking” “Italian Kitchen”