Best Blackberry Ricotta Mousse Recipes
RASPBERRIES AND RICOTTA MOUSSE
Make and share this Raspberries and Ricotta Mousse recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mousse: In a food processor, mix ricotta and lemon juice until very creamy and homogeneous.
- In a bowl, whisk egg whites and tartar cream with a mixer until you have soft picks. Add sugar gradually while whisking until firm and straight picks, around 5 minutes. At low speed, incorporate the mixture of ricotta until all is homogeneous.
- Raspberry Garnish: In a bowl, mix raspberries with jam.
- Distribute the mousse in 4 parfait glass or ramequin (or any cute bowls you have) and add raspberry garnish. Put in the fridge. It's better if it's eaten the same day.
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.
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