Raspberry-Ricotta Mousse
- 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
- 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.
milk ricotta cheese, raspberry jam, whipping cream, powdered sugar, fresh raspberries
Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/raspberry-ricotta-mousse-recipe.html (may not work)