Raspberries Mousse

• 100 g ricotta cheese
• 4 dried biscuits
• 120 g raspberries
• 2 tablespoons brown sugar

1. Wash well the raspberries and dry them with a cloth or kitchen paper.
2. Set aside a couple of raspberries to garnish. In a mixer put the rest of raspberries, add the 2 tablespoons of brown sugar and mix until you get a soft and uniform juice.
3. Tasted to see if it is sweet enough or not according to your taste.
4. Put the fresh cheese in a bowl and mix it with a fork. Now crumble the biscuits with your hands.
5. Pour a couple of spoons of raspberry juice in each glass and so prepare the first layer as base.
6. Pour the remaining raspberry juice into the bowl with cheese and mix uniformly until you will get a velvety light pink compound.
7. Now add a second layer of crumbled biscuits on the first layer of raspberry juice, then add the pink compound (raspberries + cheese) and finish the last layer with other crumbs of biscuits and garnish with a whole raspberry.

ricotta cheese, raspberries, brown sugar

Taken from www.food.com/recipe/raspberries-mousse-533107 (may not work)