Dessert
Orange ricotta mousse
PrepPr15 minCookCk1 hTotalTot1 h 15 minServesSrv6+Ca:PCa:P1:1.2
Ingredients
- 2 quarts/2 liters pasteurized or raw whole milk (not ultra-pasteurized)
- 1 cup heavy cream
- ½ tsp pickling salt
- 1 cup freshly squeezed sweet, strained orange juice
- Orange marmalade (optional)
Directions
- Line strainer with cheesecloth and set into a large bowl.
- Combine milk, cream, and salt in a medium/large pot.
- Slowly bring to a rolling boil over moderate heat, stirring regularly to prevent scorching.
- Add orange juice, stirring to mix well.
- Lower heat to simmer, stirring constantly until mixture curdles (like runny scrambled eggs).
- Pour into lined strainer and drain for 1 hour.
- Scoop curds into a storage dish; discard whey.
- Cover and chill orange ricotta.
Contribution
By Dodie AndersonNutrition Facts
Per serving (1 of 6). Does not change when you scale ingredients.
- Calories 355.3333333333333
- Total Fat 173.6g
- Saturated Fat 105.3g
- Trans Fat 0.2g
- Polyunsaturated Fat 2.6g
- Monounsaturated Fat 27.9g
- Cholesterol 351.4 mg
- Sodium 1164.8 mg
- Carbohydrate 158.9g
- Fiber 13g
- Sugar 16.3g
- Protein 20.8g
- Calcium 458.7 mg
- Phosphorus 549.8 mg
- Ca:P ratio 1:1.2
- Vitamin A 64 mcg
- B1 (Thiamin) 0.2 mg
- B2 (Riboflavin) 0.8 mg
- B3 (Niacin) 1.8 mg
- B5 (Pantothenic) 0.9 mg
- B6 0.2 mg
- Folate 7.1 mcg
- B12 1.1 mcg
- Vitamin K 14.9 mcg
- Copper 1.4 mg
- Zinc 4.4 mg
- Selenium 10.4 mcg
- Caffeine 156.2 mg
