The raspberry cream with ricotta mousse is a super quick no-bake dessert that is prepared in a flash.
The cream and raspberry mousse with ricotta is a fresh and delicate dessert, perfect to serve as a spoon dessert or as a tasty snack. The recipe is very simple and quick to prepare, without needing to use the oven.
You know when you crave something sweet but have neither the time nor the desire to cook? This happens to me often, not just in summer, and having raspberries from my daughter’s plants, I decided in 2 seconds.
In no time, I had my beautiful dessert ready and waiting in the fridge, and I must say it was not only good but also light since I added ricotta.
The raspberry mousse is a fresh and light dessert, perfect to conclude a meal or enjoy as a snack on a hot day. Its vibrant color and intense raspberry flavor make it an excellent choice to impress your guests.
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Here are the steps to make a delicious raspberry cream with ricotta mousse
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No bake
- Cuisine: Italian
Ingredients for the raspberry cream mousse
- 7 oz raspberries
- 5.3 oz ricotta
- 8.8 oz heavy cream, 35% fat
- 3/4 cup sugar
Tools
- Electric Mixer
- Spatula
- Immersion Blender
Preparation of raspberry cream mousse
Wash the raspberries thoroughly and blend them with a mixer or immersion blender,
4.2 oz until you get a smooth puree. Strain the puree to remove the seeds.
In a large bowl, whip the cold cream from the refrigerator until you get a fluffy and firm consistency.
Add half of the sugar to the raspberry puree and mix well until completely dissolved.
When the cream is well whipped, add the ricotta along with the remaining sugar, and the blended raspberries, using a rubber spatula.
Remember to fold gently from bottom to top to avoid deflating the mixture.
Pour the mixture into cups or single-serve glasses and let it rest in the fridge for at least 2-3 hours before serving.
Before serving, you can decorate the mousse with some fresh raspberries, a dusting of powdered sugar or chocolate flakes.
If you want to make the mousse even richer, you can replace part of the cream with mascarpone (about 3.4 oz of cream) or add a base of crumbled cookies and melted butter at the bottom of the glasses before pouring in the mousse.
In summary, the raspberry cream and ricotta mousse is a fresh, quick, and easy dessert to prepare, perfect to conclude a meal in a delicious and light way.
How to store raspberry mousse
You can store it in the refrigerator in an airtight container for 1 day and add the whole raspberries and powdered sugar or cocoa before serving.
