Ricotta Mousse with Fruit

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

Ingredients

• 250 g of fresh ricotta
• 100 ml of whipping cream
• 60 g of powdered sugar
• Grated zest of 1 lemon
• Fresh fruit of your choice (for example strawberries, kiwi, peaches, blueberries)
• 1 tablespoon of honey (optional)
• 1 sachet of vanilla sugar or the seeds of 1 vanilla bean (optional)
• Crushed dry biscuits for the base (optional)

Preparation

1. To begin, sift the ricotta or whisk it to make it creamier and without lumps. Add the powdered sugar and lemon zest, and blend well.
2. Whip the cream, which should be very cold, until it is firm. If you wish, you can add a pinch of vanilla sugar or vanilla seeds to flavor the cream.
3. Gently fold the whipped cream into the ricotta, moving the spoon from the bottom up to avoid deflating the mixture.
4. Wash and cut the fresh fruit into small pieces. If you like, you can season it with a bit of honey to sweeten it and let it release its juice.
5. If you have chosen to use a biscuit base, distribute the crushed biscuits at the bottom of glasses or cups.
6. Pour the ricotta mousse into the glasses over the biscuit layer, or directly into bowls if you are not using a base.
7. Finish with the pieces of fresh fruit distributed on top of the mousse.
8. Refrigerate for at least an hour before serving, so the mousse slightly firms up and becomes more flavorful.

Curiosity

Ricotta mousse is very versatile and lends itself to multiple variations. For example, you could add some chopped dried fruit or chocolate pieces to the mousse mixture for a crunchy and tasty touch. For an even more Italian dessert, try flavoring the ricotta with some orange or lemon liqueur. Remember, being a fresh dessert based on dairy, it is best consumed within a couple of days from preparation.