in Dessert Recipes

Raspberry Ricotta Mousse

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Ingredients for 1 servings:

  • 430 g ricotta
  • 150 g jam, raspberry without seeds
  • 250 ml cream
  • 3 tbsp powdered sugar
  • 130 g raspberries, fresh for decoration

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

quick, delicious dessert

Place the ricotta in a bowl and mix well with the raspberry jam. Or, put both in a blender, which is what I always do. Whip the cream until stiff peaks form, but not too stiff, and stir in the powdered sugar. Now fold the cream into the ricotta cream, preferably in two batches. This keeps everything nice and light and airy. Then pour the cream into dessert glasses or bowls and refrigerate for 1 hour. Garnish with the raspberries before serving. Depending on the size of the glasses/bowls, the cream will yield 4-6 servings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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