The ricotta and strawberry mousse is a delicious dessert that is simple and quick to make. But… did you know that the strawberry is a false fruit? Browsing the web, especially reading on Wikipedia, I learned that the true fruits are the yellow seeds (called achenes) visible on the surface of the strawberry. The red part is actually the enlarged receptacle. Strawberries are also an excellent source of vitamin C and flavonoids.
The ricotta mousse is perfect for an after-dinner treat among friends or even for a buffet. It’s made with a cream of whipped cream and ricotta, alternated with layers of a strawberry coulis cooked in the pressure cooker. Of course, you can replace the ricotta with mascarpone or another spreadable cheese of your choice and use the seasonal fruit you prefer.
Today, given the beautiful weather, I want to enjoy it on the balcony, sitting on the deck chair for a snack. But first, shall I explain how I made this delicious dessert? The ricotta and strawberry mousse is very simple and will be ready in a click!
If you’re interested in other strawberry desserts, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 293.68 (Kcal)
- Carbohydrates 26.04 (g) of which sugars 23.15 (g)
- Proteins 4.89 (g)
- Fat 19.37 (g) of which saturated 2.20 (g)of which unsaturated 1.18 (g)
- Fibers 0.93 (g)
- Sodium 31.29 (mg)
Indicative values for a portion of 112 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.6 oz strawberries
- 7.05 oz ricotta
- 1.06 cups heavy whipping cream
- 2.12 oz powdered sugar
- 2.12 oz granulated sugar
- 2 tsp lemon juice
- 1 sachet vanillin
Tools
- Mixer
- Bowl
- Pressure Cooker
- Cutting Board
- Knife
- 6 Dessert Cups
Steps
First, prepare the coulis in the pressure cooker. Before that, wash the strawberries, place them in a colander, and rinse them quickly under running water. Then, dry them with paper towels, remove the green part with a knife, and cut them into pieces.
Transfer the sliced strawberries to the pot with the granulated sugar and lemon juice. Close the pot and set it to maximum power. Once the pressure cooker ring reaches the first level, lower the heat and cook for 2 minutes. If you have a different model of pressure cooker, from the beginning of the whistle, place the pot on the smallest burner and cook on low heat.
After the cooking time, wait for the pot to release pressure naturally, then open it and blend the strawberries quickly, leaving a few pieces whole. Transfer to a bowl and let cool.
Meanwhile, prepare the ricotta mousse: in the mixer’s bowl, add the cold cream from the fridge with the sugar and vanillin, and start whipping the cream. Then, add the ricotta and incorporate it with a spatula using upward motions to avoid deflating the mixture.
At this point, transfer the cream into a piping bag and fill the dessert cups, alternating layers of ricotta and cream mousse with strawberry coulis.
Place them in the refrigerator for an hour and, when serving, decorate with a small halved strawberry or a mint leaf.
Variations and Tips for Ricotta and Strawberry Mousse
You can make the ricotta mousse with other types of fruit you prefer: berries, melon, watermelon, peaches, or apricots.
The ricotta and strawberry mousse can be stored in the refrigerator for one or two days at most.
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FAQs for Ricotta and Strawberry Mousse
Can I replace the ricotta?
Yes, you can use any other spreadable cheese of your choice.
