Friday, July 4, 2008

Ricotta Mousse with Fresh Seasonal Fruit

Want a light dessert, fresh with fruit and not too sweet?

Try this recipe passed to me reluctantly by a hostess after a dinner party. Simple to make but elegant to serve.

1 pound (450 or 500 g) ricotta cheese
1 pint strawberries, cherries, blueberries or raspberries
1/2 cup fruit spread (use the same fruit as the fresh fruit)
1 cup heavy cream

In food processor whip ricotta for about 2 minutes or until very smooth and slightly fluffed.

Clean the fresh fruit (you can use frozen if they will retain their basic shape - i.e., don't use frozen strawberries). Cut into smaller pieces. Save some fruit for garnishing.

Fold the fresh fruit and the fruit spread into the ricotta.

Whip the cream until quite stiff and fold it in.

Refrigerate for at least 20 minutes and then serve in individual dessert cups, topped with reserved fruit garnish

10 comments:

  1. I knew I didn't get up early, but I didn't think I'd slept THAT long! Is it Friday already? Yikes!
    The dessert looks wonderful. I'm sorry about this ignorant question, What is a fruit spread?

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  2. That looks great Trish. So pretty to serve too!

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  3. That looks so yummy.. . where are my parfait glasses.? I'll surely be making this one.

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  4. looks yummy........
    something new again to try.
    lecker!

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  5. That looks good...sort of like a cheesecake mousse!

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  6. I'm going to try this..looks so yummy!

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  7. A fruit spread is like preserves.... No sugar but just fruit... One could use a jam but it might be too sweet and this particular dessert is just a light creamy taste

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  8. Looks fabulous! I'm definitely going to try this one.

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  9. Hello, this question has nothing todo with this recipe, but does anybody have a recipe for ¨chocolate mousse¨? It was a typical mennonite dessert years ago( and i do not know if it is spelled correctly)

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  10. Here's a chocolate mousse recipe...on the blog.

    http://www.mennonitegirlscancook.ca/2010/11/chocolate-mousse.html

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