Best 4 Raspberries And Ricotta Mousse Recipes

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Indulge in a symphony of flavors with Raspberries and Ricotta Mousse, a delightful dessert that combines the vibrant tanginess of raspberries with the creamy richness of ricotta cheese. This luscious mousse is a feast for the senses, offering a perfect balance of sweetness and tartness, while its light and airy texture will leave you craving for more. The recipe provides step-by-step instructions for creating this culinary masterpiece, along with additional variations to suit different tastes and preferences. Explore the secrets of crafting a classic Raspberry and Ricotta Mousse, a delightful Lemon Ricotta Mousse that adds a zesty twist, and a decadent Chocolate Ricotta Mousse that offers an irresistible indulgence. Discover the art of creating these mousse variations, each with its own unique flavor profile, ensuring an unforgettable dessert experience.

Let's cook with our recipes!

FRESH BERRIES & SWEET RICOTTA



Fresh Berries & Sweet Ricotta image

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 17

Homemade Ricotta (recipe follows)
2 tablespoons sugar
2 tablespoons liquid honey
1 1/2 teaspoons pure vanilla extract
2 cups fresh strawberries, hulled and halved or sliced, depending on size (see Cook's Note)
2 (6-ounce) packages fresh raspberries
2 (6-ounce) packages fresh blueberries
Fresh Raspberry Sauce (recipe follows)
Grated lemon zest, for serving
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
1 (6-ounce) package fresh raspberries
1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree (see Cook's Note)
1 tablespoon framboise liqueur

Steps:

  • Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
  • When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
  • Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
  • Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
  • The ricotta will keep, refrigerated, for 4 to 5 days.
  • Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

RASPBERRY MOUSSE



Raspberry Mousse image

This creamy, smooth raspberry mousse recipe from our Test Kitchen is a refreshing finale to any summer meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 6

2 cups fresh raspberries
1/2 cup sugar
1 tablespoon lemon juice
1-1/2 teaspoons unflavored gelatin
1/4 cup cold water
1 cup heavy whipping cream

Steps:

  • Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.

Nutrition Facts : Calories 169 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 9mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.

RASPBERRIES AND RICOTTA MOUSSE



Raspberries and Ricotta Mousse image

Make and share this Raspberries and Ricotta Mousse recipe from Food.com.

Provided by Boomette

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

300 g ricotta cheese
2 tablespoons lemon juice
2 egg whites, room temperature
1 pinch cream of tartar
1/2 cup sugar
1/2 cup fresh raspberries or 1/4 cup raspberry jam

Steps:

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

RASPBERRY-RICOTTA CAKE



Raspberry-Ricotta Cake image

There's nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.

Provided by Alison Roman

Categories     Cake     Dessert     Kid-Friendly     Ricotta     Blackberry     Raspberry     Bon Appétit     Small Plates

Yield 8 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup frozen raspberries or blackberries, divided

Steps:

  • Preheat oven to 350°. Line a 9"-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
  • Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
  • Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Let cool at least 20 minutes before unmolding.
  • Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

Tips:

  • For a smoother mousse, use a fine-mesh sieve to strain the raspberries before adding them to the mixture.
  • If you don't have a food processor, you can mash the raspberries with a fork or potato masher.
  • Be careful not to overbeat the mousse, as this will make it grainy.
  • For a more intense flavor, use fresh raspberries.
  • If you're using frozen raspberries, thaw them completely before using.
  • Serve the mousse immediately, or chill it for at least 30 minutes before serving.
  • Garnish the mousse with fresh raspberries, mint leaves, or grated chocolate.

Conclusion:

This raspberry and ricotta mousse is a delicious and easy-to-make dessert that is perfect for any occasion. It is light and fluffy, with a sweet and tangy flavor. The mousse can be served immediately or chilled for later. It is also a great way to use up any leftover raspberries.

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