madonna del piatto

Italian family cooking

mousse di ricotta

8 Comments

a mousse of fresh ricotta served with marinated fruits

a mousse of fresh ricotta served with marinated fruits

HONEYED RICOTTA MOUSSE. I adore strawberries but this light and easy dessert can be served throughout the year with any ripe fresh fruits in season. Use  artisanal raw honey with a flowery aroma such as orange blossom. Figs, peaches, melon and mango are splendid alternatives to berries.

Recipe

For the mousse:

  • 500 gr/ 1 pound ricotta cheese
  • 3 tablespoon powdered sugar
  • 100 ml/ ½ cup whipping cream or 2 tablespoon mascarpone
  • 4-6  teaspoon good quality honey

For the marinated fruits:

  • 1 basket strawberries or two peaches or mixed berries, cleaned and thinly sliced or cubed (do not cut up berries if they are small)
  • 1/2 cup white vermouth, Amaretto or other sweet liqueur
  • 1 tablespoon sugar
  • juice of half lemon

Toss fruit, liqueur, sugar, and lemon juice in large bowl to combine. Cover and place in the refrigerator for at least 1 h. For children, use only lemon juice and sugar.

If using cream, whip until firm. Whisk the sugar into the ricotta and add carefully the cream or mascarpone. Cover and  keep in the refrigerator for at least 1 hour. Just before serving, spoon the ricotta mousse on a plate or bowl, add the fruit and drizzle with honey.

Serves 4-6

Author: madonnadelpiatto

Former scientist, I now run B&B and cooking school Alla Madonna del Piatto in Assisi, Umbria, central Italy, together with my husband Ruurd, daughter Tea and truffle dog Google. We love good food and wine, travel, beautiful handicrafts like textiles and pottery. We feel fortunate to be able to share our magical mountain with many friends from all over the world.

8 thoughts on “mousse di ricotta

  1. Yummy!!!!
    How about Vin Santo infused fresh peaches with it?! :)

    Liked by 1 person

  2. oh yes, just do not forget a bit of lemon or lime!

    Like

  3. This is such a lovely recipe, Letizia — I’ve made it a few times since our last cooking class. So delicious!

    Liked by 1 person

  4. Hi Sandra, did you try the mascarpone variation? It’s quite nice and one does not even have to whip the cream!

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  5. Pingback: Giulia’s elderflower jelly | madonna del piatto

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  7. hi just wanted to know do you know the recipe of Italian custard liquor thay put in Italian cakes there is custard and chocolate ty

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    • Hi Lisa, this is a difficult question as I am not sure which liqueur and which cakes you are referring to. A famous brand of egg liquor in Italy is VOV but it has no chocolate. You also find a variety of thick and creamy chocolate liqueurs but they are not so common in cakes here. Generally shop bought cakes are doused with a mixture of syrup and rhum and then filled with a ganache . I hope this helps!

      Like

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