Ingredients
2cupspart-skim ricotta
3tbspunsweetened cocoa powder
2large egg whites,room temperature
½cupsugar
pinchsalt
Preparation
In a food processor or blender, blend the ricotta and cocoa powder until completely smooth. Transfer to a large bowl.
Place the egg whites, sugar, salt in a medium heatproof metal mixing bowl, then place bowl on top of a pot of simmering water.
Cook and whisk constantly for about 3 minutes, until the sugar dissolves and the mixture is warm.
Remove the bowl from the heat, then beat with an electric mixer on high for 5 minutes, until stiff peaks form.
Using a rubber spatula, gently fold the egg white mixture into the bowl with the ricotta until well combined.
Divide into six 6-ounce ramekins or small bowls, then refrigerate for at least 3 hours.
Serve chilled, and enjoy!
