Be the first to Sweet, creamy cheese mousse made with ricotta and mascarpone is the perfect complement to fresh strawberries, raspberries, and blackberries. Plan ahead to refrigerate at least 1 hour before serving.
Prep Time: 5 minutes
Ingredients:
- 24 ounces (720g) whole milk ricotta
- 12 ounces (360g) mascarpone
- 2 ounces (60 g) sugar
- 2 Tablespoons (30 ml) orange zest
- 1 teaspoon (5 ml) vanilla extract
- 1 pint (450 ml) heavy cream
- 1 ounce (30 g) powdered sugar
- 1 pint (450 ml) fresh strawberries, cleaned and quartered
- 1 pint (450 ml) fresh raspberries
- 1 pint (450 ml) fresh blackberries
- 8 sprigs fresh mint
Preparation:
Process the ricotta, mascarpone, and sugar in the bowl of a food processor until smooth and creamy. Transfer to a mixing bowl. Stir the zest and vanilla into the ricotta.
Whip the heavy cream with the powdered sugar to stiff peaks.
Stir a small amount of the whipped cream into the ricotta mixture to lighten it. Add the remaining whipped cream and gently fold together until well combined.
Layer the mousse with the strawberries, raspberries, and blackberries in eight large wine glasses. Garnish with berries and a mint sprig. Refrigerate up to 1 hour before serving.
Yield: 8 servings
Per serving: 630 calories, 15g protein, 27g carbohydrates, 53g total fat (31g saturated), 180 mg cholesterol, 120 mg sodium
Recipe Source: On Cooking: Techniques from Expert Chefs by Sarah R. Labensky and Alan M. Hause (Prentice Hall)
Reprinted with permission.
Whip the heavy cream with the powdered sugar to stiff peaks.
Stir a small amount of the whipped cream into the ricotta mixture to lighten it. Add the remaining whipped cream and gently fold together until well combined.
Layer the mousse with the strawberries, raspberries, and blackberries in eight large wine glasses. Garnish with berries and a mint sprig. Refrigerate up to 1 hour before serving.
Yield: 8 servings
Per serving: 630 calories, 15g protein, 27g carbohydrates, 53g total fat (31g saturated), 180 mg cholesterol, 120 mg sodium
Recipe Source: On Cooking: Techniques from Expert Chefs by Sarah R. Labensky and Alan M. Hause (Prentice Hall)
Reprinted with permission.
