| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1 (15-ounce) container whole milk ricotta cheese
- 1/2 cup raspberry jam
- 1 cup whipping cream
- 3 tablespoons powdered sugar
- 1 cup fresh raspberries
Instructions
- In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds. Add the jam and pulse until combined. Transfer to a large bowl.
- In a separate bowl, using an electric hand mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks. Working in batches, carefully fold the cream mixture into the ricotta mixture. Spoon the mousse into serving bowls and refrigerate for 1 hour. Garnish with fresh raspberries and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 340 |
| Total Fat | 22 g |
| Saturated Fat | 14 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 19 g |
| Protein | 9 g |
| Cholesterol | 80 mg |
| Sodium | 82 mg |
Reviews
Love this! Made a couple changes based on comments: 50/50 mascarpone and whipped cream cheese, extra Tbl sugar, lemon zest. SO creamy and yummy. And Fast & easy to make.
Bad.
My son came across this recipe and we decided to give it a try for tonight’s dessert. Turned out smooth and creamy but I wasn’t getting much raspberry flavor. Tasted more like plain cannoli filling (which I love). May have to amp up the quantity of jam next time or blend in some fresh raspberries.
Perfecto~ This dessert tasted like you were eating at a 5-star restaurant!
I made these for a dinner party and they were sinfully delicious! They were elegant and everyone was really impressed.
UPDATE:
I pressed the ricotta this time and it set up thicker this time, like a chiffon or stiff whipped cream. I also back off on the raspberry jam, mistake. The 1/2 C in the recipe is fine. Als, if you add a small pinch of salt, 1/8 tsp or so, in with the powdered sugar it will help keep the whipped cream from breaking down so fast.
I pressed the ricotta this time and it set up thicker this time, like a chiffon or stiff whipped cream. I also back off on the raspberry jam, mistake. The 1/2 C in the recipe is fine. Als, if you add a small pinch of salt, 1/8 tsp or so, in with the powdered sugar it will help keep the whipped cream from breaking down so fast.
I substituted the jam for sugar free jam and used truvia sugar This is so delicious! I’d serve this at a dinner party! It’s so cool how you take her recipes and make them low cal. Thank you Giada!!!
I liked the concept and it seemed simple enough to make. I measured the ingredients exactly and I thought it was too sweet and not creamy enough. If you use a good quality ricotta you will not find the grainy texture others describe. I wouldn’t describe it as a mousse, its not light enough for that description. I will try this again using less preserves, more whipped cream and less ricotta and see if that gives me a texture more consistent with a mousse.
The first time I made this recipe, it was good….but I found it not sweet enouugh and the texture was a bit gritty. So I used marscarpone instead of ricotta. And added a little bit more sugar. IT WAS GREAT when I made it like that!
I loved this dessert! Anyone who does not like it has never had a canoli or doesn’t realize that those are made with ricotta. I think it was super tasty… Thanks Giadda!