Saturday, August 28, 2010

Raspberry Ricotta Mousse

The story behind trying this recipe goes as follows - We had some friends over for dinner and Tim was going to be running a 5k the next morning so no bad dessert was allowed! I opted for this recipe for its lightness and ability to be pretty healthy overall! This recipe is courtesy of Giada at Home.


  • 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. Garnish with fresh raspberries and serve.

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