BEST BLACKBERRY MOUSSE
A blackberry mousse is a great way to enjoy summer berries. Made with fresh or frozen blackberries, whipped cream, and gelatin (or agar-agar) this gets done in less than 30 minutes.
Provided by Veena Azmanov
Categories Dessert
Time 3h40m
Number Of Ingredients 9
Steps:
- Blend the blackberries in a food processor with hot water until smooth. Pro tip - The hot water will ensure the seeds blend too.
- Strain through a sieve or mesh. Then add the sugar and salt. Combine well.Pro tip - straining thru a sieve will take away all the fiber and seeds which gives a nicer consistency for the mousse.
- Optional - For a more concentrated flavor, this puree can be reduced to half in a saucepan over medium heatPro tip - if you choose to reduce the puree, you will need to double the number of blackberries in the recipe to make 6 servings.
- Combine the gelatin with the water. Let soak for 3 minutes then heat in the microwave for 30 to 40 seconds until completely dissolved. Let cool slightlyPro tip - if you have any white scum on top of the melted gelatin, take it out with a spoon.
- Add the melted gelatin to the blackberry puree. The best way to do this is to add a few tablespoons of puree to the gelatin. Then combine the two.Pro tip - adding a little puree to the gelatin first will temper and prevent the gelatin from becoming lumpy.
- In the bowl of a stand mixer with the whisk attachment - whip the cream with vanilla extract until stiff peaks.
- Then, gently combine the whipped cream and blackberry mixture until you have no more white streaks. This is your blackberry mousse ready
- Divide the mousse evenly between 6 individual glasses. Pro tip - I like to pour the mousse into a piping bag and then pour it into the glasses. This makes it easier to pour and keeps the glasses clean.
- Chill the mousse in the fridge for at least 3 hours - preferably 4 hours or overnight.
- For garnish, you can top with whipped cream and blackberry. I used a fresh blackberry on each.
- Enjoy!
Nutrition Facts : Calories 317 kcal, Carbohydrate 30 g, Protein 5 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 191 mg, Sodium 42 mg, Fiber 4 g, Sugar 23 g, ServingSize 1 serving
RASPBERRY-RICOTTA MOUSSE
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- 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.
RICOTTA SOUFFLéS WITH BLACKBERRY COMPOTE
Provided by Andrew Carmellini
Categories Mixer Egg Dessert Bake Vegetarian High Fiber Dinner Ricotta Blackberry Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 11
Steps:
- Whisk 3/4 cup sugar, cornstarch, and flour in large bowl. Add egg yolks and lemon peel; whisk to blend.
- Bring milk just to simmer in small saucepan over medium-high heat. Gradually whisk hot milk into yolk mixture. Return mixture to same saucepan and bring to boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly (pastry cream will be thick). Spread pastry cream out to 1/3-inch thickness on small rimmed baking sheet. Cover completely with plastic wrap. Cool to room temperature. Transfer pastry cream to medium bowl. Whisk in ricotta. Cover and chill until cold, about 1 hour.
- Bring blackberries, vermouth, lemon juice, and 1/4 cup sugar to boil in small saucepan, crushing some berries and stirring to dissolve sugar. Reduce heat to medium-low; simmer until mixture thickens and measures 1 cup, about 8 minutes. Transfer blackberry compote to small bowl, cover with plastic wrap, and chill.
- Butter six 1/2-cup ramekins; coat with sugar, tapping out any excess. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in remaining 6 tablespoons sugar; continue beating until stiff but not dry. Fold egg whites into ricotta mixture. Spoon batter into ramekins; smooth tops. Run thumb 1/4 inch deep around inside edge of each soufflé dish to wipe clean. do ahead Can be made 4 hours ahead. Cover and chill.
- Preheat oven to 350°F. Bake soufflés until puffed and golden at edges, about 28 minutes (about 32 minutes if chilled). Serve immediately with blackberry compote.
CHOCOLATE RICOTTA MOUSSE
This 4-ingredient mousse is very rich and oh so easy to make! Optional: top with whipped cream.
Provided by Bren
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly.
- Combine melted chocolate, ricotta cheese, honey, and vanilla extract in a blender; blend until smooth. Pour into dessert cups or glasses and let chill completely.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 29 g, Cholesterol 23.5 mg, Fat 9.7 g, Fiber 0.2 g, Protein 9.4 g, SaturatedFat 5.9 g, Sodium 99.1 mg, Sugar 15.8 g
CHOCOLATE RICOTTA MOUSSE
This chocolate mousse is a slimmed down version that feels just as indulgent as the original.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a food processor, pulse ricotta and cocoa powder until completely smooth. Transfer mixture to a large bowl.
- Place egg whites, sugar, and pinch of salt in a medium heatproof mixing bowl set over (not in) a pot of simmering water. Cook, whisking constantly, until sugar dissolves and mixture is warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until stiff glossy peaks form, about 5 minutes. With a rubber spatula, gently fold egg-white mixture into ricotta mixture until combined. Divide mousse among 6 glasses or small bowls. Refrigerate until set, 3 hours (or up to 1 day). To serve, lightly dust with cocoa powder, if desired.
Nutrition Facts : Calories 166 g, Fat 7 g, Fiber 1 g, Protein 11 g
RASPBERRIES AND RICOTTA MOUSSE
Make and share this Raspberries and Ricotta Mousse recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mousse: In a food processor, mix ricotta and lemon juice until very creamy and homogeneous.
- In a bowl, whisk egg whites and tartar cream with a mixer until you have soft picks. Add sugar gradually while whisking until firm and straight picks, around 5 minutes. At low speed, incorporate the mixture of ricotta until all is homogeneous.
- Raspberry Garnish: In a bowl, mix raspberries with jam.
- Distribute the mousse in 4 parfait glass or ramequin (or any cute bowls you have) and add raspberry garnish. Put in the fridge. It's better if it's eaten the same day.
More about "blackberry ricotta mousse recipes"
BLACKBERRY MOUSSE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 6Estimated Reading Time 3 minsCategory Dessert
STRAWBERRY RICOTTA MOUSSE WITH BLACKBERRY TOPPING - …
From onlyglutenfreerecipes.com
5/5 (10)Servings 4-6Cuisine FranceCategory Desserts
A SIMPLE SUMMER DESSERT: HOMEMADE RICOTTA MOUSSE WITH ...
From thesimplyluxuriouslife.com
Reviews 11Estimated Reading Time 4 minsServings 3Total Time 32 mins
- Place a large sieve on top of a medium-size sauce pan or bowl. Line the sieve with cheesecloth.
- Purée ricotta in a food processor until smooth (this won't take much time - approximately 5-10 pulses). Set aside.
RICOTTA-HONEY MOUSSE WITH SUMMER BERRIES RECIPE
From myrecipes.com
Servings 6Calories 231 per serving
- Place honey, rind, and ricotta in a medium bowl; stir well with a whisk to combine. Cover and chill.
- Combine berries, juice, sugar, and sliced mint, tossing gently to coat. Let stand at room temperature 5 minutes; cover and chill. Spoon 1/3 cup berry mixture into each of 6 parfait glasses or small bowls; top each serving with about 1/4 cup ricotta mixture. Divide remaining fruit mixture evenly among servings. Garnish with mint sprigs, if desired.
10 BEST MASCARPONE MOUSSE RECIPES | YUMMLY
From yummly.com
VANILLA BERRY RICOTTA MOUSSE RECIPE | THE LEAF NUTRISYSTEM
From leaf.nutrisystem.com
BLACKBERRY RICOTTA PIZZA - DRISCOLL'S
From driscolls.com
SINFULLY SWEET BLACKBERRY MOUSSE TART - JOYFUL HOME COOKING
From joyfulhomecooking.com
STRAWBERRY RICOTTA MOUSSE WITH BLACKBERRY TOPPING | RECIPE ...
From pinterest.ca
CHOCOLATE RICOTTA MOUSSE - SKINNYTASTE
From skinnytaste.com
BLACKBERRY MASCARPONE MOUSSE | TESCO REAL FOOD RECIPE
From crecipe.com
RICOTTA MOUSSE RECIPE - JOE FLAMM | FOOD & WINE
From foodandwine.com
RICOTTA AND MASCARPONE MOUSSE | RICARDO
From ricardocuisine.com
MOUSSE FRAMBOISE & RICOTTA • RASPBERRY & RICOTTA MOUSSE ...
From mmbonappetit.com
RICOTTA CHEESE MOUSSE AND RASPBERRY | RICARDO
From ricardocuisine.com
RASPBERRY RICOTTA MOUSSE RECIPE | SAPUTO CHEESE
From saputo.ca
RICOTTA MOUSSE WITH STRAWBERRIES ROMANOFF - MARISA'S ...
From marisasitaliankitchen.com
HOW TO MAKE THE BEST NUTELLA MOUSSE - ITALIAN FOOD FAST
From italianfoodfast.com
RICOTTA COFFEE MOUSSE RECIPE - RABBIT HILL INN
From rabbithillinn.com
BLACKBERRY MOUSSE WITH ROSEMARY CRUMBLE | JERNEJ KITCHEN
From jernejkitchen.com
CREMA DI RICOTTA (RICOTTA MOUSSE) - MEMORIE DI ANGELINA
From memoriediangelina.com
BLACKBERRY RICOTTA TARTS - ZOëBAKES
From zoebakes.com
BLACKBERRY RICOTTA SBRICIOLATA - SUGARLOVESPICES
From sugarlovespices.com
RECIPE: RICOTTA MOUSSE WITH BALSAMIC-PEPPER CHERRIES
From thekitchn.com
RICOTTA MOUSSE | COOKING IN TUSCANY
From cookingintuscany.cc
BLACKBERRY RICOTTA MUFFINS | EASY BLACKBERRY MUFFINS
From allyskitchen.com
RICOTTA MOUSSE WITH FRESH RASPBERRIES - PLATINGS + PAIRINGS
From platingsandpairings.com
STRAWBERRY RICOTTA MOUSSE WITH BLACKBERRY TOPPING | RECIPE ...
From pinterest.ca
CHOCOLATE RICOTTA MOUSSE RECIPE MADE IN 5 MINUTES
From madhuseverydayindian.com
HONEY-RICOTTA MOUSSE WITH STRAWBERRIES | FOOD & WINE
From foodandwine.com
CHOCOLATE RICOTTA MOUSSE RECIPE - EASY LOW CARB KETO DIET ...
From yummyinspirations.net
BLACKBERRY RICOTTA SCONES - ONE HUNDRED DOLLARS A MONTH
From onehundreddollarsamonth.com
CHOCOLATE, COFFEE OR BERRY RICOTTA MOUSSE | IN SEARCH OF ...
From insearchofgoldenpudding.com
HONEYED RICOTTA MOUSSE WITH DRUNKEN STRAWBERRIES - CHEF DENNIS
From askchefdennis.com
EASY FRESH STRAWBERRY MOUSSE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
LEMON RICOTTA BLACKBERRY MUFFINS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
STRAWBERRY RICOTTA MOUSSE | CULINARY IMMIGRATION ...
From culinaryimmigration.com
RICOTTA TOAST WITH BLACKBERRIES & HONEY - PLATINGS + PAIRINGS
From platingsandpairings.com
BLACKBERRY RICOTTA PIZZA - HOMEMADE PIZZA RECIPE - COOKING ...
From cookingjourneyblog.com
STRAWBERRY RICOTTA MOUSSE - UN PETIT OISEAU DANS LA CUISINE
From unpetitoiseaudanslacuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love