Strawberries With Ricotta Mousse (Fragole Con Il “Mousse” Di Ricotta)
Indulge in a taste of Italy with this luscious Ricotta and Mascarpone Mousse topped with fresh strawberries soaked in a sweet dressing. The creamy mousse melts in your mouth, complemented by the juicy strawberries and refreshing mint leaves. This elegant dessert is perfect for a special occasion or a delightful treat any time of year.
— Constant Cookbook
Ingredients
- 1 lb. whole milk ricotta cheese, preferably fresh
- 8 oz. mascarpone cheese
- 2/3 cup sugar
- 1/4 cup rum or brandy
- 1 cup heavy cream
- 1 lb. strawberries, hulled and quartered lengthwise
- 2 Tbs. confectioners’ sugar
- 1 tsp. white wine vinegar or Champagne vinegar
- Fresh mint leaves for garnish
Instructions
- To prepare the mousse, if the ricotta is very fresh and still throwing off clear liquid, spoon it into a colander or a piece of cheesecloth and suspend over a bowl. Cover it and leave it to drain in the refrigerator until it is quite dry, which can take up to 24 hours. (If using commercial ricotta, skip this step.) For a smoother texture, remove the ricotta from the refrigerator and force through a coarse-mesh sieve placed over a bowl. For a more rustic texture, use the drained ricotta as is.
- In a large bowl, combine the ricotta, mascarpone, granulated sugar and rum. Using a rubber spatula, mix until well blended.
- In another bowl, using a balloon whisk or a handheld mixer on medium-high speed, beat the cream until soft peaks form. Using the spatula, gently fold the whipped cream into the ricotta mixture until blended.
- Have ready six 1-cup glass bowls or goblets. Spoon the ricotta mixture into the bowls, dividing it evenly. Cover and refrigerate for at least 2 hours or up to 24 hours to let the flavors meld.
- About 1 hour before serving, place the strawberries in a bowl, stir in the confectioners’ sugar, cover and refrigerate until serving.
- To serve, stir the vinegar into the strawberries. Top each portion with the berries and their juices. Garnish with mint leaves and serve immediately. Serves 6.
- Adapted from Williams-Sonoma Foods of the World Series, <i>Rome,</i> by Constance Snow (Oxmoor House, 2005).
Yield
Serves 6.
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