Ricotta and Coffee Mousse - Sugar Free

1. 1

   Puree ricotta in a blender until smooth.

2. 2

   Transfer to a large bowl; set aside.

3. 3

   Whip together heavy cream and Splenda in a large bowl until soft peaks form.

4. 4

   Set aside.

5. 5

   Bring 1⁄4 cup water to a boil in a small saucepan; remove from heat.

6. 6

   Whisk 2 tablespoons of the water with espresso in a small bowl.

7. 7

   Whisk remaining water with gelatin in another small bowl until dissolved.

8. 8

   Stir espresso mixture into ricotta,add nutmeg, then gelatin mixture; fold in cream in 3 stages.

9. 9

   Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip.

10. 10

    Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour.

* Per serving · 4 servings · Values may vary.