Ricotta (sheep milk cheese) and cinnamon mousse

Filippino proposes us an interesting tasting experience and reveals us the secrets of the ricotta and cinnamon mousse.

Ingredients (4 servings)

250 g ricotta (sheep milk cheese)
130 g sugar
4 egg whites
4/5 g ground cinnamon
1 tablespoon water
4 cinnamon sticks for the decoration

Preparation

Knead the ricotta with 80 g sugar and let rest in the fridge for 1 hour, then sieve it and put it again in the fridge. In a copper pan, cook the remaining sugar (50 g) with boiling water in 115° C. Meanwhile, beat egg whites until stiff and when the sugar reaches the temperature of 115° C,  pour it over the beaten egg whites, continuing to beat until the cooling. In a bowl, with a delicate movement from bottom to the top, add the sieved ricotta, the meringue and the cinnamon.
For a special presentation, serve in a Martini glass, adding whole cinnamon sticks as decoration.
Accompany the dessert with Marsala Targa wine.