Looking for an easy-to-make, eye-catching, and delicious dessert for your next summer party? This ricotta and berry mousse will surely wow your guests!
We love summer because of the beautiful weather, but fresh berries from the farmers’ market are just as important of a reason. We have made this dessert with raspberries and strawberries- both versions turned out wonderful!
In a glass or bowl, you have gorgeous layers of ricotta mousse, berry jam, and fresh berries. We really love having the berries in two formats: the slight tartness of the fresh berries balances out the sweet jam and creamy mousse. With the distinct layers, every spoonful is a different combination of textures and flavors.
If you have never tried ricotta or other types of cheese in a dessert, fear not! Since it is a fresh whey-cheese that is not aged, when whipped up with egg whites and sugar, it acts more like a cream and adds a velvety texture and a hint of salt (think chocolate sea salt desserts).
This recipe can easily be scaled up to accommodate a large number of guests without much effort!
Mousse ricotta & fruits rouge • Ricotta & berry mousse
Course: DessertCuisine: FrenchDifficulty: Easy4
servings30
minutes5
minutes1
hour1
hour35
minutesAn eye-catching summer dessert made with gorgeous layers of ricotta mousse, berry jam, and fresh berries.
Ingredients
250 g 250 berries (raspberries or strawberries both work great)
- For the ricotta mousse
300 g 300 ricotta
30 ml 30 lemon juice
2 2 egg whites
125 g 125 sugar
1/8 tsp 1/8 cream of tartar
- For the berry jam
100 g 100 sugar
1 tsp 1 lemon juice
Mint for garnish (optional)
Directions
- Divide the berries in two equal portions. One half will used for the jam. The other half will be used fresh when assembling.
- Make the ricotta mousse
- Mix the ricotta and lemon juice until very smooth (in a stand mixer, food processor, or by whisking). Set aside.
- In a stand mixer, beat the white eggs with the cream of tartar on high speed until you get soft peaks.
- Add the sugar and keep mixing until stiff peaks form, about 5 minutes.
- Mix in the ricotta on low speed mixture until fully combined.
- Cover and let chill in the fridge.
- Make the berry jam
- Dice up half of your berries (especially if using strawberries).
- Add the sugar, lemon juice, and the diced berries in a sauce pan. Mash the berries with a spatula.
- Heat at medium-high temperature until the sugar has dissolved, about 5 minutes. Stir regularly. Remove from heat as soon as mixture thickens.
- Let cool on the counter to room temperature.
- Assemble
- If using a smaller type of berry, keep whole. If using strawberries, slice each in halves.
- In 4 glasses, alternate layers of mousse, jam, and fresh berries. Top with fresh berries.
- Refrigerate immediately for at least an hour.
- Optional: Garnish with mint just before serving.
Recipe Video
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