Friday, August 20, 2010

Raspberry-Ricotta Mousse

This recipe is light, quick and fresh – the perfect dessert for a hot summer evening. It’s not as heavy as cheesecake yet just rich enough to be satisfying. Once you master the method, you can make a chocolate or peanut butter mousse in the same fashion. You can do any flavor you want. The possibilities are endless!

Raspberry-Ricotta Mousse
Serves 4-6

1 (15-ounce) container whole milk ricotta cheese
½ cup raspberry jam
1 cup whipping cream
3 tablespoons powdered sugar
1 cup fresh raspberries

In a food processor blend the ricotta cheese until light and fluffy, about 20 seconds. Add the jam and pulse until combined. Transfer to a large bowl.

In a separate bowl, using an electric hand mixer beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks. Working in batches, carefully fold the cream mixture into the ricotta mixture. Spoon the mousse into serving bowls and refrigerate for 1 hour. Garnish with fresh raspberries and serve.

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