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     Title: Maple Ricotta Mousse With Candied Pecans
Categories: Nuts, Cheese, Dairy
     Yield: 2 Servings

   2/3 c  Maple syrup
   1/4 c  Pecans; chopped
   1/2 c  Heavy whipping cream
 1 1/4 c  Whole-milk ricotta cheese
   1/2 c  Mascarpone cheese

 Place syrup in a small saucepan; bring to a boil. Reduce heat;
 simmer, uncovered, 5 minutes. Transfer to a bowl; cool completely.

 In a small heavy skillet, cook and stir pecans over medium heat,
 about 3 minutes. Drizzle with 1 tb cooked syrup; cook and stir
 1 minute longer. Spread on foil to cool.

 In a small bowl, beat cream until soft peaks form. In a large bowl,
 beat ricotta and mascarpone cheeses until light and fluffy.
 Gradually beat in 1/3 cup cooled syrup; gently fold in whipped
 cream.

 To serve, spoon mousse into dessert dishes. Drizzle with remaining
 cooled syrup; top with candied pecans

 Recipe by Kathleen Gill, Pahrump, Nevada

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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