Blackberry Ricotta Mousse Recipes

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RASPBERRY-RICOTTA MOUSSE



Raspberry-Ricotta Mousse image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 5

1 (15-ounce) container whole milk ricotta cheese
1/2 cup raspberry jam
1 cup whipping cream
3 tablespoons powdered sugar
1 cup fresh raspberries

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



Blackberry-Ricotta Mousse image

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

1 whole milk ricotta 15oz
1/3 c blackberry jam, seedless
1 c whipping cream
3 Tbsp powdered sugar
fresh blackberries

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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