Put the fresh ricotta in a colander on a bowl and let It drain in the fridge for two to three hours.

Add the sugar to the ricotta and mix well the ingredients.

Whip the cream until stiff.

Add the cream to the ricotta using a spatula. Mix everything while moving the compound from the top down.

Put the ricotta in the fridge and leave It there for about half an hour.

Wash, then drain and finally dry the raspberries.

Cook them in a pan for a few minutes, stirring from time to time.

Turn off the heat, then add the powdered sugar and the lemon juice.

Mix well until you get a uniform mixture.

Heat the sauce for another two minutes. Use a colander to remove the remaining seeds.

Allow to cool. The coulis is now ready.

Take the ricotta out of the fridge, plate everything and pour the raspberry coulis on It. Finally add the red berries of your choosing on top of the mousse.