Strawberry Ricotta Mousse
Decadent Strawberry Ricotta Mousse
In Rome, nothing evokes summer better than capping off a dinner with a dish of a fresh strawberry ricotta mousse. Strawberries at the hight of their season partner with this sweet decadent mix of ricotta, mascarpone cheese and whipping cream. The result is a light mousse that will make any meal ending regal.
This is a perfect dessert for any holiday dinner. Why not treat someone special to a Gift Certificate of their choosing at Culinary Immigration’s cooking school, where they will be pampered, and you will reap the benefits of her culinary training.
1 lb. whole milk ricotta cheese, drained
8 oz. mascarpone cheese
2/3 cup granulated sugar
1 tablespoon finely grated orange rind
1 cup heavy double cream, whipped stiff
1 lb. fresh strawberries, hulled and quartered
2 tablespoons confectioners’ sugar
1 teaspoon sherry
Fresh mint leaves for garnish
In a large bowl, combine the ricotta, mascarpone, granulated sugar and zest. Using a rubber spatula, mix until well blended.
In another bowl, using a balloon whisk in a stand mixer on medium-high speed, beat the cream until stiff peaks form. Using the spatula, gently fold the whipped cream into the ricotta mixture until blended.
Have ready six 1 cup glass bowls or goblets ready. Spoon the ricotta mixture into the bowls, dividing it evenly. Cover and refrigerate for at least 2 hours or up to 24 hours to let the flavors meld.
About 1 hour before serving, place the strawberries in a bowl, stir in the confectioners’ sugar, cover, and refrigerate until serving.
To serve, stir the sherry into the strawberries. Top each portion with the berries and their juices. Garnish with mint and serve at once.