No-Bake Apple Mousse And Ricotta Cake

1. 1

   Prepare a round cake tray. For the crust, add the crackers to a food processor and grind well. Add melted butter and 1 tablespoon of powdered sugar; combine. Using a spatula, press the crackers mixture onto the tray's base.

2. 2

   For the apple mousse, peel and grate the apples. Transfer into a saucepan and add white sugar and cinnamon. Cook over low heat for about 20 minutes. Add cornstarch and stir well; apple mixture will start to thicken. Set aside and let it cool for a few minutes.

3. 3

   Using a hand mixer, mix apples at high speed for a few minutes until mousse-like in texture. Spoon the apple mousse over the crust and transfer the cake to the freezer for about 10 minutes.

4. 4

   In the meantime, prepare the ricotta cream. Mixing ricotta cheese with 1/3 of the green apple juice; it will have a nice color. In a separate bowl, mix heavy cream with remaining 1 tablespoon of powdered sugar. Combine both mixtures and mix until smooth.

5. 5

   In a small bowl, pour remaining green apple juice and add gelatine. Let it hydrate for about 10 minutes. Set over very low heat, stirring constantly, for 2-3 minutes, just until it dissolves; do not boil. Add the dissolved gelatine to the ricotta mixture.

6. 6

   Remove the cake from the freezer and pour the cheese cream mixture on top. Refrigerate the cake for at least 3 hours before serving.

* Per serving · 4 servings · Values may vary.