Name: Ricotta Cheese Mousse and Raspberry
Prep time: 10 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 1 container 300 g ricotta cheese; 2 tablespoons (30 ml) lemon juice; 2 egg whites, at room temperature; 1 pinch cream of tartar; 1/2 cup (125 ml) sugar; 1/2 cup (125 ml) fresh raspberries; 1/4 cup (60 ml) raspberry jam

Ingredients

Ricotta Mousse
- 1 container 300 g ricotta cheese
- 2 tablespoons (30 ml) lemon juice
- 2 egg whites, at room temperature
- 1 pinch cream of tartar  
- 1/2 cup (125 ml) sugar
Raspberry Topping
- 1/2 cup (125 ml) fresh raspberries
- 1/4 cup (60 ml) raspberry jam

Preparation

Ricotta Mousse
- In a food processor, purée the cheese and lemon juice until very smooth.
- In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form, about 5 minutes. At low speed, add the cheese mixture and combine until smooth.  
Raspberry Topping
- In a bowl, combine the raspberries with the jam.
- Spoon the mousse into 4 glasses and garnish with the raspberry topping. Refrigerate. Ideally served the same day.

Ricotta Cheese Mousse and Raspberry

Categories

Ingredients

Ricotta Mousse

Raspberry Topping

Preparation

Ricotta Mousse

Raspberry Topping

Personal Note

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