LEMON RICOTTA MOUSSE, a spoon dessert in 5 minutes, cold, no baking, light and tasty cream perfect after lunch or dinner.
A delicious lemon ricotta mousse is just what you need to end your Sunday lunch, but it is perfect at any time, delicious and light without cream and mascarpone.
The recipe for lemon ricotta mousse is very simple, nothing is cooked, the lemon is blended with sugar and honey and mixed with ricotta, a light and delicious dessert that will surely be liked.
Of course, you can vary the cream by adding some cream or mascarpone or the beaten egg white used for mousse, but this way it remains a lighter spoon dessert and still very good.
Those who do not like lemon can always vary the dessert with coffee, coconut, chocolate, Nutella, pistachio spread, or combine the ingredients using ricotta as a base.
Follow me in the kitchen today for the lemon ricotta mousse!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 2-4
- Cooking methods: No baking
- Cuisine: Italian
Ingredients
- 18 oz ricotta
- 1 lemon
- 1/3 cup sugar
- 1 tbsp honey
Preparation
If you prefer you can add mascarpone or whipped cream.
Peel the lemon and put the peel in a mixer, remove the white part, the seeds, and pour into the mixer, add the honey and sugar and blend everything.
Drain the ricotta well, add the lemon juice, and mix well, if needed add more sugar.
Pour into cups and keep in the fridge for about an hour.
Bon appétit
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