Vanilla-ricotta mousse with cookie crunch

Name: Vanilla-ricotta mousse with cookie crunch
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g Whipped cream; 1 package Vanilla sugar; 150 g creamy ricotta; 200 g Whole milk yoghurt; 4 TABLESPOONS Sugar; 2 TABLESPOONS Vanilla sauce powder; 100 g Chocolate cookies; 1 large freezer bag

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g Whipped cream
1 package Vanilla sugar
150 g creamy ricotta
200 g Whole milk yoghurt
4 TABLESPOONS Sugar
2 TABLESPOONS Vanilla sauce powder
100 g Chocolate cookies
1 large freezer bag

Directions

1
Whip the cream until stiff and allow the vanilla sugar to trickle in. Mix ricotta, yoghurt and sugar. Stir in sauce powder, fold in cream.
2
Put the cookies in the freezer bag, seal it and crumble them finely with a cake roll.
3
Pour half of the ricotta-vanilla mousse into four dessert glasses and add the crumbled cookies, to about 1 tablespoon. Spread the rest of the mousse on top. Sprinkle with the remaining cookie crumbs, chill for about 1 hour.