Imagine biting into a light, airy cloud of lemon-infused goodness, studded with sweet, juicy raspberries. That’s exactly what you’ll get with this Lemon Ricotta Mousse with Fresh Raspberries recipe. It’s a simple, elegant dessert that’s perfect for any occasion, and I’m excited to share my recipe with you.
Why You Will Love This Recipe
This Lemon Ricotta Mousse with Fresh Raspberries is truly special because it’s so easy to make and incredibly delicious. Unlike heavier desserts, it’s light and refreshing, making it perfect for warmer weather or after a rich meal. The creamy ricotta is balanced by the zesty lemon, and the fresh raspberries add a burst of flavor and color. It’s a no-bake dessert, which means no oven is required, and it comes together in minutes. Plus, it looks beautiful, making it a wonderful dish to impress your friends and family! It’s a delightful treat that’s sure to become a favorite.
Ingredients
Here’s what you’ll need to make this dreamy dessert:
- 15 ounces ricotta cheese, whole milk
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 pint fresh raspberries
Step-by-Step Instructions
Let’s get started! Follow these simple steps to create your own Lemon Ricotta Mousse with Fresh Raspberries:
- Prepare the Ricotta:
Place the ricotta cheese in a fine-mesh sieve lined with cheesecloth or a paper towel. Set the sieve over a bowl and let the ricotta drain in the refrigerator for at least 30 minutes, or up to 2 hours. This will remove excess moisture and create a smoother mousse. - Whip the Cream:
In a medium bowl, use an electric mixer to whip the heavy cream until stiff peaks form. Be careful not to overwhip. This adds airiness to the mousse. - Combine Ingredients:
In a large bowl, combine the drained ricotta cheese, powdered sugar, lemon juice, lemon zest, vanilla extract, and salt. Use the electric mixer to blend until smooth and creamy. Make sure there are no lumps.
- Fold in Whipped Cream:
Gently fold the whipped cream into the ricotta mixture until just combined. Be careful not to deflate the whipped cream; this keeps the mousse light. - Add Raspberries:
Gently fold in about half of the fresh raspberries into the mousse. Reserve the remaining raspberries for topping. - Chill the Mousse:
Spoon the Lemon Ricotta Mousse into individual serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mousse to set slightly.
- Garnish and Serve:
Just before serving, top each mousse with the remaining fresh raspberries. You can also add a sprinkle of lemon zest for extra flavor and visual appeal.
Serving Suggestions
Lemon Ricotta Mousse with Fresh Raspberries is perfect on its own as a light dessert. However, it also pairs beautifully with other treats. Consider serving it alongside some shortbread cookies or biscotti for dipping.
For a more elegant presentation, layer the mousse with crushed graham crackers or ladyfingers in a parfait glass. This adds a nice textural contrast. You could also add a drizzle of honey for extra sweetness.
This dessert is ideal for any occasion, from casual family dinners to more formal gatherings. It’s especially great for spring and summer holidays, like Easter or Mother’s Day. Its bright flavors and beautiful appearance make it a crowd-pleaser.
Storage and Reheating
Store any leftover Lemon Ricotta Mousse with Fresh Raspberries in an airtight container in the refrigerator. It’s best consumed within 2-3 days, as the texture may change slightly over time.
This mousse is best served chilled, so reheating isn’t necessary. If it has been in the refrigerator for a while, you might want to let it sit at room temperature for a few minutes before serving to soften it slightly.
Avoid freezing the mousse, as this can significantly alter the texture and make it watery upon thawing.
Key Details
- Prep time: 15 minutes
- Chill time: 30 minutes
- Total time: 45 minutes
- Servings: 4-6
- Equipment needed: Fine-mesh sieve, mixing bowls, electric mixer, serving glasses or bowls
Lemon Ricotta Mousse with Fresh Raspberries
Ingredients
- 15 ounces ricotta cheese whole milk
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1/4 cup lemon juice freshly squeezed
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 pint fresh raspberries
Instructions
- Place the ricotta cheese in a fine-mesh sieve lined with cheesecloth or a paper towel. Set the sieve over a bowl and let the ricotta drain in the refrigerator for at least 30 minutes, or up to 2 hours.
- In a medium bowl, use an electric mixer to whip the heavy cream until stiff peaks form.
- In a large bowl, combine the drained ricotta cheese, powdered sugar, lemon juice, lemon zest, vanilla extract, and salt. Use the electric mixer to blend until smooth and creamy.
- Gently fold the whipped cream into the ricotta mixture until just combined.
- Gently fold in about half of the fresh raspberries into the mousse. Reserve the remaining raspberries for topping.
- Spoon the Lemon Ricotta Mousse into individual serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mousse to set slightly.
- Just before serving, top each mousse with the remaining fresh raspberries. You can also add a sprinkle of lemon zest for extra flavor and visual appeal.