Sunday, 20 March 2011

Raspberry Ricotta Mousse

This raspberry mousse is light as a cloud. Fresh ricotta, raspberry jam and few other ingredients come together in a perfect marriage, to give your taste buds the gentlest kisses of sweet satisfaction. I like to serve it in martini glasses and garnish it with few fresh raspberries that sink in airy texture of pink goodness.


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.


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.

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