Lemon Ricotta Mousse with Fresh Raspberries
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.
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.