No-Bake Apple Mousse and Ricotta Cake

Prepare a round cake tray. For the crust, add the crackers to a food processor and grind well. Add melted butter and 1 tablespoon of powdered sugar; combine. Using a spatula, press the crackers mixture onto the tray’s base.

For the apple mousse, peel and grate the apples. Transfer into a saucepan and add white sugar and cinnamon. Cook over low heat for about 20 minutes. Add cornstarch and stir well; apple mixture will start to thicken. Set aside and let it cool for a few minutes.

Using a hand mixer, mix apples at high speed for a few minutes until mousse-like in texture. Spoon the apple mousse over the crust and transfer the cake to the freezer for about 10 minutes.

In the meantime, prepare the ricotta cream. Mixing ricotta cheese with 1/3 of the green apple juice; it will have a nice color. In a separate bowl, mix heavy cream with remaining 1 tablespoon of powdered sugar. Combine both mixtures and mix until smooth.

In a small bowl, pour remaining green apple juice and add gelatine. Let it hydrate for about 10 minutes. Set over very low heat, stirring constantly, for 2–3 minutes, just until it dissolves; do not boil. Add the dissolved gelatine to the ricotta mixture.

Remove the cake from the freezer and pour the cheese cream mixture on top. Refrigerate the cake for at least 3 hours before serving.