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.
BLACKBERRY-RICOTTA MOUSSE
Love this mousse, tastes lite and refreshing. Like a soft whipped canolli without the shell.
Provided by Lisa G. Sweet Pantry Gal
Categories Other Desserts
Time 1h10m
Number Of Ingredients 5
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.
RICOTTA MASCARPONE MOUSSE W/ BALSAMIC STRAWBERRIES
This is one of those deceptively easy desserts that will really impress your guests! Alone, both components are great but when combined it becomes an amazing strawberry dessert. The mousse is light and creamy. It's rich but not overly sweet. Where things get interesting is the strawberries. The sweet strawberries mixed with...
Provided by Jo Anne Sugimoto
Categories Fruit Sides
Number Of Ingredients 7
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.
BERRY RICOTTA TARTLETS
Provided by Giada De Laurentiis
Time 1h46m
Yield 15 to 18 tartlets
Number Of Ingredients 16
Steps:
- For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the honey and vanilla. With the machine running, gradually add the dry ingredients and blend until incorporated. Transfer the mixture to a work surface and knead into a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner. Set aside.
- On a lightly floured work surface, roll the dough into a 12-inch diameter circle, about 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut out circles of the dough and arrange on the prepared baking sheet. Gather any scraps of dough and gently knead together. Roll out until 1/4-inch thick. Cut out additional circles of dough and place on the baking sheet (there should be a total of 15 to 18 circles). Bake until slightly golden around the edges, 10 to 12 minutes. Cool on the baking sheet for 15 minutes.
- For the berries: In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar. Let the mixture stand for 30 minutes.
- For the ricotta topping: In a medium bowl, mix together the cheese, powdered sugar, and lemon zest.
- To assemble the tartlets: Spoon 1 1/2 tablespoons of the ricotta topping in the center of each crust. Using a small spoon, make a shallow well in the ricotta topping and fill with a little of the berry mixture. Arrange on a platter and serve.
LEMON RICOTTA MOUSSE
Make and share this Lemon Ricotta Mousse recipe from Food.com.
Provided by kstrating
Categories Dessert
Time 15m
Yield 4 small servings
Number Of Ingredients 5
Steps:
- Beat the ricotta and the sugar for several minutes with an electric mixer until it becomes creamy.
- Add the Limoncello or Grand Marnier.
- Whip the cream (or use whipped cream from a can) and fold in with a spoon or spatula.
- Serve topped with strawberries, raspberries or blueberries.
Nutrition Facts : Calories 145.2, Fat 8.6, SaturatedFat 5.4, Cholesterol 33.1, Sodium 54.8, Carbohydrate 10.3, Fiber 1, Sugar 7.3, Protein 7.2
FRUIT RICOTTA MOUSSE
Originally came from Moosewood. We love it for breakfast or dessert. If you use strawberries, don't use frozen. The jam should be the same flavor as the fruit. Cherry is fantastic. Cooking time is the time the flavors rest to 'marry'.
Provided by Pilates Gal
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 118, Fat 3.7, SaturatedFat 3.2, Cholesterol 0.6, Sodium 26.8, Carbohydrate 20.5, Fiber 0.2, Sugar 16.4, Protein 0.9
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