Raspberries and Ricotta Mousse

“From Ricardo.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mousse: In a food processor, mix ricotta and lemon juice until very creamy and homogeneous.
  2. 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.
  3. Raspberry Garnish: In a bowl, mix raspberries with jam.
  4. 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.

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