Quality, authenticity, excellence
Ricotta mousse with raspberry coulis

Dessert

Ricotta mousse with raspberry coulis

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

4 Portions

Ingredients:

2 spoons of powdered Sugar
100 g of Fresh cream
Raspberries of your choosing
For the raspberry coulis:
250 g of Raspberries
50 g of powdered Sugar
1 teaspoon of Lemon juice

PREPARATION

1

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

2

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

3

Whip the cream until stiff.

4

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

5

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

To create the raspberry coulis:
6

Wash, then drain and finally dry the raspberries.

7

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

8

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

9

Mix well until you get a uniform mixture.

10

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

11

Allow to cool. The coulis is now ready.

12

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.

Condividi:

Sign up to our newsletter

Do you want to receive the latest news, offers, new products or delicious recipes? Enter your email.

    Click here to accept our Privacy Policy