Silani Cheese Products

	Ricotta & Bailey's Mousse by Stephen Perrin, Terra Restaurant & Catering 1 tub ( 300 grams) Silani Omega 3 Ricotta 1/2 cup (125 ml) of whipping cream 2 egg whites 2 tablespoons (30 ml) sugar 1 cap of vanilla extract (apprx 1.5 ml) 1/2 cup (125 ml) of Bailey's Irish Cream 1/2 sheet gelatin
	Bloom gelatin as per gelatin package instructions. Add the sugar and vanilla to the ricotta and blend and then stir in Baileys. Beat the egg whites to stiff peaks and then gently fold gelatin into them. Add to the ricotta mixture, stirring carefully to blend together. Whip the whipping cream and fold it in as well. Refrigerate until served.