Layered mousse, say what? Mamablip got me looking like a star for dessert yesterday - thank you! With just a little work in the kitchen, I pulled of...
Are you looking for a slightly more complex dessert recipe to showcase your love of mixed berries? While one of the best times for this dessert is when your fresh berries are in season, so late spring/early summer, but when a berry craving strikes, then berries it is, seasons be damned! A feeling we understand all too well, as we're huge fans of strawberries and raspberries in just about any flavor combination, and in just about any kind of tasty recipe, savory or sweet.
But one of our all-time favorite classic ways to showcase these sweet little morsels is in a classic, time-worn dessert like mousse. Our chefs have developed this unusual mousse recipe just for you, as a way to include those berries above, but also cutting way back on the refined sugar element, and making Ricotta and Mascarpone key players here. If you're a sweet-tooth, but not an overly-sweet kind of eater, this is the dessert recipe for you. Leave yourself ample time for your assembled mousse to chill in the fridge and gain that all-important textural element, but once that's over with, you're in for a major fruity treat.
Creamy and delicious, this berry-based dessert recipe won't break the sugar bank for you but will break the fruit flavor walls down! Enjoy that fruit even out of season - every once in a while, you've gotta give in to the berry needs. Everyone enjoying this lovely mousse treat will back you up - smiles will be seen all around your table!
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for 4 servings
In a stainless steel bowl, energetically beat (either by hand or with an electric beater) the ricotta cheese with the yogurt, 20g of granulated sugar and grated lemon rind.
Slice strawberries or use whole raspberries, add to the ricotta and yogurt blend, and place in the refrigerator while preparing other steps.
Separate eggs, add yolks to the Mascarpone, and add 15 g sugar. Blend until ingredients are mixed well. In a separate, chilled bowl, beat egg whites with a pinch of salt, and once they begin to hold their shape (soft peaks), slowly add remaining sugar.
Carefully fold the two together with a wooden spoon, being sure not to deflate egg whites. Blend, moving from the bottom to top of the bowl. Compote should have light, well-blended appearance. Cover with plastic wrap, and chill in the refrigerator for 10 minutes.
Fill shallow, cylindrical glasses with one layer (2cm tall) of the ricotta-yogurt blend, then add an additional layer of fresh fruit (either sliced strawberries or whole raspberries), and generously dust with cocoa powder.
Create the top layer with the egg-mascarpone blend, dust once again with cocoa powder. Place in refrigerator for approximately 20 minutes.
Remove from refrigerator, serve after sitting 10 minutes at room temperature.
120 minutes 8 ingredients 247 kCal
10 minutes 11 ingredients 538 kCal
150 minutes 15 ingredients 423 kCal
Anna Bubbi Saturday 19th of December 2020
So easy and so light!
Layered mousse, say what? Mamablip got me looking like a star for dessert yesterday - thank you! With just a little work in the kitchen, I pulled off a most impressive dessert that everyone went crazy for. Perfection!