Lemon Mousse With Raspberry Sauce
This delightful lemon ricotta mousse is a luscious and velvety dessert that combines the brightness of lemon with creamy ricotta cheese. Topped with a refreshing raspberry sauce, this elegant treat is sure to impress your guests and satisfy your sweet cravings. Perfect for any special occasion or a cozy night in, this mousse is a simple yet sophisticated dessert option that will leave everyone wanting more.
— Constant Cookbook
Ingredients
- 1 1/3 cups heavy cream, or as needed
- 3 lemons
- 2 cups whole-milk ricotta cheese
- 1 tsp. vanilla extract
- 1/2 cup sugar
- 3 cartons raspberries, each about 6 oz.
Instructions
- In a bowl, using an electric mixer, beat 1 cup of the cream on medium-high speed until medium-firm peaks form, about 1 minute. Do not overwhip.

- Finely grate the zest from 1 lemon and squeeze the juice from 2 lemons. In a large bowl, combine the ricotta, vanilla, lemon zest and juice, 1/4 cup of the sugar and the remaining 1/3 cup cream. Using the electric mixer, beat the mixture on medium speed until smooth, adding more cream as needed to achieve a velvety consistency. Using a rubber spatula, fold the whipped cream into the ricotta mixture.

- Squeeze 1 Tbs. juice from the third lemon. In a blender, combine two-thirds of the raspberries, the 1 Tbs. lemon juice, the remaining 1/4 cup sugar and 3 Tbs. water and process until smooth. Strain the raspberry sauce through a fine-mesh sieve into a bowl and discard the seeds.
- Spoon the mousse into individual bowls and drizzle generously with the raspberry sauce. Garnish with the remaining whole berries and serve immediately. Serves 8.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Desserts,</i> by Elinor Klivans (Oxmoor House, 2007).
Yield
Serves 8.
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