Fruit Ricotta Mousse Recipes

RASPBERRY-RICOTTA MOUSSE

Steps:

• 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.

RICOTTA MASCARPONE MOUSSE W/ BALSAMIC STRAWBERRIES

Steps:

• 1. Begin by preparing your mousse. Beat cream in a bowl until it reaches the soft peak stage... then stop! Set aside.
• 2. In a separate bowl, add the lemon zest and 1/2 cup sugar to your ricotta and mascarpone. Whip with mixer until smooth. (Yum!)
• 3. Next, take the cream you've whipped and begin folding it into the cheese mixture. Take your time and go slowly.
• 4. You want a smooth texture. When complete, cover and chill for an hour or two.
• 5. When you're getting near serving time, begin preparing your berries. Place them in a bowl and add in the remaining sugar and all of the vinegar.
• 6. Toss quickly and serve promptly over your chilled mousse.

RASPBERRIES AND RICOTTA MOUSSE

Steps:

• Mousse: In a food processor, mix ricotta and lemon juice until very creamy and homogeneous.
• In a bowl, whisk egg whites and tartar cream with a mixer until you have soft picks. Add sugar gradually while whisking until firm and straight picks, around 5 minutes. At low speed, incorporate the mixture of ricotta until all is homogeneous.
• Raspberry Garnish: In a bowl, mix raspberries with jam.
• Distribute the mousse in 4 parfait glass or ramequin (or any cute bowls you have) and add raspberry garnish. Put in the fridge. It's better if it's eaten the same day.

FRUIT RICOTTA MOUSSE

Steps:

• For a smoother, mousse like texture, blend the ricotta cheese a couple minutes in the blender.
• Fold in the fruit and jam.
• If you plan to serve it all right away, fold in the whipped cream.
• Let it set 20 minutes in the fridge.
• If you only plan to use a portion now and the rest hours later, save out the whipped cream. Let the ricotta fruit mixture rest to let the flavors "marry".
• Spoon out whatever portions you pneed and add the whipped cream.
• Obviously you could use full fat or non fat for the cheese and whipped cream.

BLACKBERRY-RICOTTA MOUSSE

Steps:

• 1. In a food processor blend ricotta till fluffy about 30 seconds. Add the jam and pulse till combined. Transfer to another bowl.
• 2. In a separate bowl add cream and whip adding powdered sugar till stiff peaks form. In batches gently fold in the whipped cream into the ricotta mix.
• 3. Pour in serving cups and refrigerate for one hour. Before serving add fresh berries.