Maple Ricotta Mouse with Candied Pecans


Maple Ricotta Mousse with Candied Pecans

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Servings 4


  • 2/3 cup maple syrup
  • 1/4 cup pecans chopped
  • 1/2 cup heavy whipping cream
  • 1 1/4 cup whole milk ricotta cheese
  • 1/2 cup 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 tablespoon 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.
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