Ricotta Mousse with Fruit

Ricotta mousse with fruit is a fresh and light dessert, perfect for concluding a meal or as a tasty snack. Here is the recipe to prepare ricotta mousse with fruit.

Ingredients

• 250 g fresh ricotta
• 100 ml whipping cream
• 60 g powdered sugar
• The grated zest of 1 lemon
• Fresh fruit of your choice (for example strawberries, kiwi, peaches, blueberries)
• 1 tablespoon of honey (optional)
• 1 packet of vanillin or the seeds of 1 vanilla pod (optional)
• Crumbled dry cookies for the base (optional)

Preparation

1. To start, pass the ricotta through a sieve or work it with a whisk to make it creamier and lump-free. Add the powdered sugar and lemon zest, and mix everything well.
2. Whip the cream, which must be very cold, until it is firm. If desired, you can add a pinch of vanillin or the vanilla seeds to flavor the cream.
3. Gently fold the whipped cream into the ricotta, moving the spoon from bottom to top to avoid deflating the mixture.
4. Wash and cut the fresh fruit into pieces. If you like, you can dress it with a bit of honey to sweeten it and to make it release its juice.
5. If you have chosen to use a cookie base, distribute the crumbled cookies on the bottom of glasses or cups.
6. Pour the ricotta mousse into the glasses over the cookie layer, or directly into bowls if you are not using a base.
7. Complete with the pieces of fresh fruit distributed over the mousse.
8. Place in the refrigerator for at least an hour before serving, so the mousse firms up slightly and absorbs flavor.

Trivia

The ricotta mousse is very versatile and lends itself to multiple variations. You could, for example, add chopped dried fruit or chocolate chunks to the mousse mixture for a crunchy and tasty touch. For an even more Italian dessert, try flavoring the ricotta with a bit of orange or lemon liqueur. Remember that, being a fresh dessert made with dairy, it is best to consume the mousse within a couple of days of preparation.