A Simple Summer Dessert: Homemade Ricotta Mousse with Fresh Berries
Servings Prep Time
3-4servings 20minutes
Cook Time Passive Time
10minutes 2hours
Servings Prep Time
3-4servings 20minutes
Cook Time Passive Time
10minutes 2hours
Ingredients
Homemade Ricotta
  • 2quarts (8 total cups – 4 per quart) whole milk
  • 1cup heavy cream
  • 1/2teaspoon salt
  • 3tablespoons fresh lemon juice
  • 1 large sieve
  • fine mesh cheese cloth
Ricotta Mousse
  • 1cup ricotta(whole milk, homemade is delicious, but store bought works well also)
  • 1/2cup heavy creamcold
  • 1/8cup sugar
  • 1/3cup fresh berries (huckleberries, strawberries, whatever is your favorite)finely dice
  • 1/8cup (approximate) fresh berriesfor placing at the bottom of each ramekin before placing the mousse on top
  • 1/2teaspoon vanilla
Instructions
Homemade Ricotta
  1. Place a large sieve on top of a medium-size sauce pan or bowl. Line the sieve with cheesecloth.
  2. In a sauce pan combine whole milk and heavy cream on medium to high heat, and bring to a rolling boil. Stir occasionally to ensure the milk doesn’t become scalded.
  3. When the liquid has come to a rolling boil, add the lemon juice and reduce heat to low to simmer. Stir for 2-3 minutes until the liquid begins to curdle. Remove from the heat.
  4. Pour liquid through the cheesecloth and the sieve. Let stand to drain for one hour. After that time, remove all the liquid that has been drained and place the cheese remaining in the cheese cloth (ideally in the same bowl, resting in the sieve) into the refrigerator (cover with plastic wrap. You can leave in the refrigerator for 2-4 days. However, you can also get started on your ricotta mousse immediately.
Ricotta Mousse
  1. Purée ricotta in a food processor until smooth (this won’t take much time – approximately 5-10 pulses). Set aside.
  2. In a small mixing bowl, combine the heavy cream and the sugar. Whisk until soft peaks form (about 3-5 minutes). Add the vanilla and mix until combined.
  3. In a mixing bowl place the ricotta, gently add with a spatula the 1/3 cup berries. Add the whipped cream mixture in three stages, folding gently into the ricotta mixture each time.
  4. At the bottom of each ramekin or serving bowl/dish, place 5-7 berries pieces. Then scoop the mousse mixture on top. top with a berry or two to reveal to your guests what is in the dish.
  5. Place in the refrigerator to chill for 1 hour.