Ingredients:
2 Rich'
3 proteins
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Crushed lotus cookies (about 100 grams. It doesn't matter that much, the purpose is only for decoration, and for the bottom of the glass, depending on the size of the glasses).
4 tablespoons lotus paste
4 tablespoons sugar
How to prepare:
Beat 3 egg whites at high speed in a mixer, while gradually pouring in 4 tablespoons of sugar, to speed up the beating, until you obtain a uniform and extremely strong white foam.
Pour the whipped cream into a bowl.
Beat 2 tablespoons of the cream and when you get a firm whipped cream, carefully pour in the egg whites and the lotus spread (comes in a glass jar) until you get a uniform mixture.
Crush Lotus biscuits in a blender until crumbly.
Place in the bottom of the glasses and on top of the mousse.
Refrigerate and serve.
tip: I always recommend using raw (confectionery) ricotta, which is available in baking stores, in order to get a stable and strong mousse and not to worry about small inaccuracies. But it is not mandatory.
