Blackberry Ricotta Mousse Recipes
RASPBERRY-RICOTTA MOUSSE
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 5
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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- Blend the blackberries in a food processor with 1/4 cup hot water until smooth. Tip - The hot water will ensure the seeds blend too.
- Strain through a sieve or mesh. Then add the sugar and salt. Combine well.Tip - straining thru a sieve will take away all the fiber and seeds which gives a nicer consistency for the mousse.
- Optional - For a more concentrated flavor, this puree can be reduced to half in a saucepan over medium heatTip - if you choose to reduce the puree, you will need to double the number of blackberries in the recipe to make 6 servings.
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