Raspberries And Ricotta Mousse Recipes

RASPBERRIES AND RICOTTA MOUSSE

Raspberries and Ricotta Mousse image

Make and share this Raspberries and Ricotta Mousse recipe from Food.com.

Provided by Boomette

Categories Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

300 g ricotta cheese
2 tablespoons lemon juice
2 egg whites, room temperature
1 pinch cream of tartar
1/2 cup sugar
1/2 cup fresh raspberries or 1/4 cup raspberry jam

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.

RASPBERRY-RICOTTA MOUSSE

Raspberry-Ricotta Mousse image

Provided by Giada De Laurentiis

Categories dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

1 (15-ounce) container whole milk ricotta cheese
1/2 cup raspberry jam
1 cup whipping cream
3 tablespoons powdered sugar
1 cup fresh raspberries

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.

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