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Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè)

From: Saveur SERVES 6

2 cups ricotta
1 cup cold heavy cream
1/3 cup sugar
2 tbsp. instant espresso
1 tbsp. powdered gelatin
Shaved chocolate

Purée ricotta in a blender until smooth. Transfer to a large bowl; set aside.

Whip together heavy cream and sugar in a large bowl until soft peaks form. Set aside.

Bring ¼ cup water to a boil in a small saucepan; remove from heat. Whisk 2 tbsp. of the water with espresso in a small bowl. Whisk remaining water with gelatin in another small bowl until dissolved.

Stir espresso mixture into ricotta, then gelatin mixture; fold in cream in 3 stages. Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip. Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour. Garnish with shaved chocolate.