Steep the tea bags in the boiling water for 5 minutes. Remove the tea bags and allow the mixture to cool down for 10 minutes.
Add the tea to a food processor together with the ricotta, cream, xylitol and vanilla seeds. Blend until smooth. Stir in the orange zest.
Whip the cream until stiff. Fold this into the ricotta mixture. You can either set the mousse in a serving dish and spoon it up once it has set or you can set each portion in a small glass.
Place it in the fridge for at least 4 hours or overnight. Garnish with orange zest and mint leaves, if you prefer.
TIP:
Try and find the softest ricotta cheese possible. For this recipe it is better to use the ricotta found in tubs than those that are vacuum packed. The softer the cheese, the smoother the mousse will be.
TIP:
For a coffee-flavoured mousse, simply replace the rooibos tea with the same amount of espresso. You can also add a pinch or two of cocoa when adding the coffee to give it a unique café mocha flavour.
Recipe reprinted with permission of Illanique van Aswegen.
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