Ricotta & Raspberry Mousse in Hollowed Lemons
A delightful dessert featuring creamy ricotta mixed with tart raspberries and served in lemon shells, perfect for spring and summer gatherings.
Servings: 4 servings
Calories: 210kcal
Ingredients
Lemon Preparation
- 4 pieces lemons Fresh lemons provide a bright, zesty flavor.
Mousse Base
- 1 cup ricotta cheese Forms the base of the mousse.
- 1/2 cup heavy cream Adds lightness to the mixture.
- 1/4 cup powdered sugar Adds sweetness to balance flavors.
- 1 teaspoon vanilla extract Infuses the mousse with aromatic notes.
- Zest of 1 lemon lemon zest Provides extra citrus aroma and taste.
- 1 cup fresh raspberries Elevates the dessert's flavor and color.
Instructions
Preparation
- Cut the tops off the lemons and carefully hollow out the insides. Reserve the juice for the mousse.
Mousse Mixture
- In a medium-sized bowl, combine the ricotta cheese, heavy cream, powdered sugar, vanilla extract, lemon zest, and reserved lemon juice. Whisk until smooth and creamy.
- Gently fold in the fresh raspberries, maintaining their shape for texture.
Assembly
- Spoon the mousse mixture into the hollowed lemons, filling each generously.
- Chill the filled lemons in the refrigerator for about 30 minutes.
Serving
- Garnish with additional fresh raspberries before serving. Serve chilled.
Notes
Use fresh ingredients for best flavor. Adjust the sweetness of the dish to your taste, and consider adding crushed nuts or graham cracker crumbs for some crunch. The mousse can be made a day in advance.