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Lemon ricotta mousse with raspberries

Dish Cake
Difficulty level Easy
Diet Vegetarian
Method Baking, Raw
Serves 4-6
Rating
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This light and fluffy ricotta dessert is the perfect balance between sweet and sour. Fresh raspberries will add a burst of freshness to this creamy sweet which reigns from Campania.

 

 

• 300g ricotta cheese, drained
• 120g icing sugar
• 1 lemon, washed thoroughly
• 400 ml fresh cream
• 150g fresh raspberries, rinsed
• 4 slices of sponge cake measuring 7x10cm

1. Combine ricotta and icing sugar in a large bowl and mix well.
2. Remove peel from lemon in very thin slices, being careful not to remove white pith.
3. Squeeze juice from lemon and filter any seeds.
4. Pour lemon juice into ricotta mix.
5. Whip mixture until the consistency is light and fluffy.
6. Whip the cream separately.
7. Combine the ricotta mix with the whipped cream.
8. Spread this mixture over the sponge cake slices.
9. Decorate with lemon peel and raspberries.
10. Chill in refrigerator for at least 2 hours, until ready to serve.