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Honey-Ricotta Mousse with Strawberries
This velvety-smooth, berry-topped mousse requires very little time to make — it comes together in only 15 minutes and then needs just an hour in the refrigerator to firm up. Ricotta cheese, quickly whipped in a food processor with honey and vanilla, forms the base of the mousse. Folding whipped cream into the ricotta yields a luscious dessert.
INGREDIENTS
- 1 pound Homemade Fresh Ricotta or store-bought fresh ricotta, drained
- 2 tablespoons clover honey, plus more for drizzling
- 1 ½ teaspoons vanilla bean paste or extract
- Pinch of kosher salt
- 1 cup heavy cream
- Toasted almond slices, sliced fresh strawberries, and fresh mint leaves, for garnish
INSTRUCTIONS
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Process ricotta, honey, vanilla bean paste, and salt in a food processor until very smooth, about 2 minutes, stopping to scrape down sides of bowl as needed.
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Whip heavy cream in a large bowl until stiff peaks form, 1 to 2 minutes. Add ricotta mixture, and gently whisk to combine. Using a rubber spatula, fold mixture until evenly incorporated, 3 to 5 times. Divide mixture evenly among 4 glasses or bowls. Cover and refrigerate until firm and set, at least 1 hour or up to overnight.
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Garnish mousse with toasted almond slices, sliced fresh strawberries, mint leaves, and a drizzle of honey. Serve immediately.
