Raspberries And Ricotta Mousse Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RASPBERRY MOUSSE



Raspberry Mousse image

This creamy, smooth raspberry mousse recipe from our Test Kitchen is a refreshing finale to any summer meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 6

2 cups fresh raspberries
1/2 cup sugar
1 tablespoon lemon juice
1-1/2 teaspoons unflavored gelatin
1/4 cup cold water
1 cup heavy whipping cream

Steps:

  • Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.

Nutrition Facts : Calories 169 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 9mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.

RASPBERRIES AND RICOTTA MOUSSE



Raspberries and Ricotta Mousse image

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

300 g ricotta cheese
2 tablespoons lemon juice
2 egg whites, room temperature
1 pinch cream of tartar
1/2 cup sugar
1/2 cup fresh raspberries or 1/4 cup raspberry jam

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.

RICOTTA WITH HONEY AND RASPBERRIES



Ricotta with Honey and Raspberries image

Provided by Giada De Laurentiis

Categories     dessert

Time 5m

Yield 2 servings

Number Of Ingredients 5

1 pound ricotta cheese
1 teaspoon sweetened cocoa powder
1 cup fresh raspberries
2 tablespoons honey
2 biscotti cookies

Steps:

  • In a serving bowl, add ricotta cheese. Using a small sieve, sprinkle cocoa powder over the ricotta. Top with fresh raspberries, and drizzle with honey. Use the biscotti cookies as spoons.

RASPBERRY-RICOTTA MOUSSE



Raspberry-Ricotta Mousse image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 5

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

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.

CHOCOLATE MOUSSE WITH RASPBERRIES



Chocolate Mousse with Raspberries image

Provided by Michele Adams

Categories     Milk/Cream     Mixer     Chocolate     Dessert     No-Cook     Quick & Easy     Wedding     Raspberry     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20 servings

Number Of Ingredients 5

32 ounces fresh whipping cream
1 cup sugar
Two 4-ounce packages instant chocolate pudding mix
2 pints fresh raspberries, rinsed
20 small dessert goblets

Steps:

  • In a large work bowl, whip the cream with an electric mixer. As cream begins to thicken, slowly add the sugar and continue to whip until soft peaks form. Add the pudding mix and whip just until well blended.
  • Place a few raspberries in the bottom of each glass. Spoon a layer of mousse over berries and repeat layering raspberries and mousse until glasses are filled. Top with a few raspberries, cover with plastic wrap, and chill in refrigerator for at least 1/2 hour or until serving.

RED RASPBERRY MOUSSE DESSERT



Red Raspberry Mousse Dessert image

When I need a light and refreshing finish to a special meal, I make this fluffy, fruity mousse. Ladyfingers add an elegant look to this pretty dessert.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 12 servings.

Number Of Ingredients 6

2 packages (3 ounces each) raspberry gelatin
1-3/4 cups boiling water
2 packages (10 ounces each) frozen sweetened raspberries, thawed
2 cups heavy whipping cream, whipped
23 ladyfingers
Fresh mint, and raspberries and additional whipped cream, optional

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Stir in raspberries. Refrigerate until partially thickened. Fold in whipped cream., Arrange the ladyfingers with rounded side out around the sides of an ungreased 9-in. springform pan. Carefully spoon the raspberry mixture into pan. Cover and refrigerate until firm. Garnish with mint, raspberries and whipped cream if desired.

Nutrition Facts : Calories 314 calories, Fat 17g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 79mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.

RASPBERRY MOUSSE



Raspberry Mousse image

I make this raspberry mousse every year when raspberries are in season. You want to use ripe and sweet berries. Adjust sugar amount accordingly.

Provided by sanne

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 2h25m

Yield 4

Number Of Ingredients 7

18 ounces fresh raspberries
7 tablespoons confectioners' sugar, or more as needed
4 tablespoons orange juice
1 (.25 ounce) package unflavored gelatin
1 ¾ cups heavy cream
2 tablespoons vanilla sugar
1 dash lemon juice

Steps:

  • Set a few raspberries aside for garnish. Combine remaining raspberries and confectioners' sugar in a bowl, mix, and set aside for 30 minutes. Pass raspberries through a sieve to strain out seeds. Discard seeds.
  • Pour orange juice into a small saucepan and sprinkle gelatin on top. Set aside for 1 minute. Heat over low temperature without boiling until gelatin is fully dissolved, about 3 minutes.
  • Remove from stove, allow to cool slightly and mix with raspberry puree.
  • Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold whipped cream into raspberry puree. Stir in lemon juice and sweeten with more confectioners' sugar if desired. Cover and refrigerate for 2 hours. Garnish with raspberries.

Nutrition Facts : Calories 512.4 calories, Carbohydrate 39.3 g, Cholesterol 142.7 mg, Fat 39.3 g, Fiber 8.6 g, Protein 4.9 g, SaturatedFat 24 g, Sodium 43.4 mg, Sugar 21.2 g

RICOTTA RASPBERRY MUFFINS



Ricotta Raspberry Muffins image

Make and share this Ricotta Raspberry Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 51m

Yield 12 muffins

Number Of Ingredients 11

2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
2 eggs
3/4 cup ricotta cheese
1/2 cup unsalted butter, melted
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
1 1/2 cups raspberries

Steps:

  • Preheat oven to 400 degrees; line 12-cup muffin pan with paper liners.
  • In a large bowl, whisk together flour, baking powder, baking soda and salt.
  • In a medium bowl, whisk together sugar, eggs, cheese, butter, lemon zest, and vanilla until well blended.
  • Add the egg mixture to the flour mixture and stir until just blended.
  • Gently fold in raspberries.
  • Divide batter equally among prepared muffin cups.
  • Bake for 17-21 minutes or until tops are golden and a pick inserted in the center comes out clean.
  • Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

Nutrition Facts : Calories 234.9, Fat 10.8, SaturatedFat 6.4, Cholesterol 59.2, Sodium 217.7, Carbohydrate 29.7, Fiber 1.6, Sugar 12, Protein 5.2

LIME MOUSSE WITH RASPBERRIES



Lime Mousse With Raspberries image

Provided by Moira Hodgson

Categories     dessert

Time 15m

Yield 6 - 8 servings

Number Of Ingredients 8

1 package unflavored gelatin
Juice of 3 limes (about 2/3 cup)
3 tablespoons sugar
2 large egg whites at room temperature
Pinch cream of tartar
1 cup heavy cream
Dash vanilla essence
1 pint raspberries

Steps:

  • Dissolve the gelatin in one-fourth cup warm water. Heat the lime juice, add the sugar, dissolve. Mix it with the gelatin. Cool.
  • Whip the egg whites with the cream of tartar until they stand in stiff peaks.
  • Whip the cream until stiff.
  • Fold the egg whites into the lime juice mixture, then fold in the cream and the vanilla essence. Mix well and place in a five-cup souffle dish. Chill overnight.
  • Turn the mousse out onto a platter and arrange the raspberries in a circle around it. Place a couple of raspberries on top.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 33 milligrams, Sugar 8 grams

PHYLLO TARTS WITH RICOTTA AND RASPBERRIES



Phyllo Tarts with Ricotta and Raspberries image

For the best texture in these flaky tarts, use low-fat ricotta rather than skim!

Provided by Violet

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Yield 6

Number Of Ingredients 10

5 sheets phyllo dough
2 tablespoons unsalted butter, melted
1 cup low-fat ricotta cheese
¼ cup white sugar
1 egg
½ teaspoon orange zest
½ teaspoon vanilla extract
1 pinch ground nutmeg
2 cups fresh raspberries
1 tablespoon confectioners' sugar for dusting

Steps:

  • Drain ricotta cheese in a sieve for 20 minutes; set aside.
  • Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
  • Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
  • In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
  • Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 22.9 g, Cholesterol 41.2 mg, Fat 5.9 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 3 g, Sodium 88.7 mg, Sugar 11.7 g

RASPBERRY MOUSSE



Raspberry Mousse image

Provided by Molly O'Neill

Categories     dessert

Time 3h40m

Yield 12 servings

Number Of Ingredients 11

1/2 cup sugar
1 1/3 cup fresh raspberries
2 tablespoons raspberry-flavored vodka, or kirsch
2 cups fresh raspberries
1 envelope (2 1/4 teaspoons) unflavored gelatin
1/2 cup sugar
2 tablespoons light corn syrup
3 large egg whites
1 cup heavy cream
Prepared raspberry syrup, for serving
Mascarpone cheese, for serving

Steps:

  • To make the filling, combine sugar and 1/2 cup water in a small nonreactive, heavy saucepan, and bring to a boil over medium heat. Add 1 1/3 cups of the raspberries and return to a boil without stirring. Transfer to a small bowl and allow to cool completely. Add the vodka. Cover and refrigerate.
  • To make the mousse, puree the 2 cups of raspberries in a blender and set aside. Sprinkle the gelatin into 1/4 cup of cool water and set aside for 3 minutes. Pour 1/4 cup water, 1/2 cup sugar and the corn syrup into a small, heavy saucepan and place over medium-high heat. Insert a candy thermometer.
  • Meanwhile, place the egg whites into the bowl of a mixer and whip until they form soft peaks. When the sugar water has reached 250 degrees, pour it down the sides of the bowl (not directly onto the beaters) into the egg whites while continuing to whip. Add the gelatin mixture and continue to whip until the outside of the bowl is warm, but not hot, about 5 minutes, and the meringue is stiff and glossy.
  • Pour the heavy cream into a large mixing bowl and whisk until it forms soft peaks. Fold half of the raspberry puree into the whipped cream and the other half into the meringue, being careful not to deflate either mixture. Fold the meringue and whipped cream together until combined.
  • Place the mousse in a pastry bag with a large opening, and pipe the mousse into twelve nonreactive cup molds, filling them halfway. Spread the mousse up the sides of the mold. Place a spoonful of the filling into the center of each mold and top with more mousse. Place the molds in the refrigerator to set for at least 3 hours. To serve, drizzle each plate with raspberry syrup, and unmold the mousses in the center of each plate and serve with a dollop of mascarpone on the side.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 25 milligrams, Sugar 22 grams

More about "raspberries and ricotta mousse recipes"

RICOTTA MOUSSE WITH FRESH RASPBERRIES - PLATINGS + PAIRINGS
ricotta-mousse-with-fresh-raspberries-platings-pairings image
2019-10-15 Instructions. Purée ricotta and raspberries in a blender until smooth. Transfer to a large bowl; set aside. In a separate bowl, using an …
From platingsandpairings.com
4/5 (12)
Total Time 15 mins
Category Dessert
Calories 242 per serving
  • In a separate bowl, using an electric mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks.
  • Fold in cream into the ricotta mixture in 3 stages. Spoon the mousse into serving bowls and refrigerate for at least 1 hour.
See details


RICOTTA CHEESE MOUSSE AND RASPBERRY | RICARDO
2009-04-28 In a food processor, purée the cheese and lemon juice until very smooth. In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually …
From ricardocuisine.com
4/5 (18)
Total Time 10 mins
Category Desserts
Calories 281 per serving
See details


19 CREAMIEST, DREAMIEST RICOTTA CHEESE RECIPES | SALON.COM
4 hours ago 16. Pasta alla Norma (Eggplant and Tomato Pasta) This classic Italian dish doesn't call for fresh ricotta, but rather ricotta salata, which is a …
From salon.com
See details


RASPBERRY CHOCOLATE MOUSSE - BAKERSSECRET.COM
Instructions. In a saucepan, heat the heavy whip cream but don't let it boil. In the meantime, combine the egg yolk and the sugar. Whisk until well incorporated. Slowly add the cream and return to the saucepan. Bring to boil and simmer for a few minutes. Add the chocolate and stir until well incorporated. Transfer to a clean bowl and let it ...
From bakerssecret.com
See details


RICOTTA MOUSSE WITH STRAWBERRIES ROMANOFF - MARISA'S ITALIAN KITCHEN
2020-08-14 Spoon the ricotta and mascarpone mousse into 6 individual serving glasses. Leave some head space to fill with the macerated strawberries. Cover with cling wrap and refrigerate for a couple of hours. The mixture will set and firm up. If planning ahead, you can make the mousse up to 24 hours before serving.
From marisasitaliankitchen.com
See details


HONEY-RICOTTA MOUSSE WITH STRAWBERRIES | FOOD & WINE
Directions. Process ricotta, honey, vanilla bean paste, and salt in a food processor until very smooth, about 2 minutes, stopping to scrape down sides …
From foodandwine.com
See details


EASY RASPBERRY MOUSSE - KITCHEN CENTS
2020-01-05 While the gelatin is softening, put the raspberries, sugar and a little water in a small saucepan. Heat the berries and sugar until the berries begin to break down. Depending on if you’re using fresh or fresh still frozen berries, this may take up to 5 or 6 minutes. Pour the berry mixture into a blender.
From kitchencents.com
See details


RASPBERRY RICOTTA FOOL RECIPE AT WOMANSDAY.COM- EASY ITALIAN …
2012-02-01 Spoon about half the ricotta cream into a large sturdy ziptop bag (refilling when necessary). Cut a 1-in. opening off 1 corner of bag. Cut a 1 …
From womansday.com
See details


QUICK RASPBERRY MOUSSE | RICARDO
Preparation. In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until the peaks are very stiff, about 6 minutes. Add 375 ml (1 1/2 cups) raspberries and continue beating for 1 minute. Refrigerate.
From ricardocuisine.com
See details


RECIPE - RASPBERRY RICOTTA MOUSSE | COOKINGBITES COOKING FORUM
2017-02-17 Recipe Raspberry Ricotta Mousse. Thread starter MypinchofItaly; Start date 9 Jan 2020; Tags mousse oat biscuits raspberry ricotta MypinchofItaly Forum GOD! Joined 17 Feb 2017 Local time 9:01 PM Messages 8,218 Location Milano, Italy Website mypinchofitaly.co.uk. 9 …
From cookingbites.com
See details


RASPBERRY MOUSSE RECIPE – KITCHEN FOLIAGE
2021-03-10 Instructions. In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms. In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore. Remove the mixture from the heat source and place into a ...
From kitchenfoliage.com
See details


CHOCOLATE MOUSSE WITH RASPBERRIES | CANADIAN GOODNESS
Place plastic wrap directly on top of mixture and refrigerate at least four hours. Whip mixture until stiff peaks form. Spoon half into 8 dessert dishes. Reserve 1/4 cup/50 mL raspberries. Layer remainder of raspberries and mousse. Whip reserved cream and spoon on top of mousse. Garnish with reserved raspberries and chocolate curls.
From dairyfarmersofcanada.ca
See details


CREMA DI RICOTTA (RICOTTA MOUSSE) - MEMORIE DI ANGELINA
2014-05-11 Ingredients. 450g (16 oz) ricotta cheese. 2 egg yolks, preferably pasteurized. 50-75g (2- 2-1/2 oz) confectioner's sugar, or to taste. A few spoonfuls of rum, Amaretto, Frangelico or other liqueur of your choice. For the topping (optional): Semi-sweet dark chocolate, shavings. Cocoa. Powdered cinnamon.
From memoriediangelina.com
See details


RASPBERRY ALMOND RICOTTA CAKE - TWO PEAS & THEIR POD
2022-04-01 Instructions. Preheat oven to 350 degrees F. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the ricotta cheese, eggs, vanilla, and almond extract. Gradually add in the melted …
From twopeasandtheirpod.com
See details


KETO RASPBERRY MOUSSE RECIPE - EASY 4 INGREDIENT LOW CARB …
Keto Raspberry Mousse Recipe. 1 Cup Cream (Heavy/Whipping/Double) 2-4 Tablespoons Stevia or Low Carb Sweetener. 7oz/200g Cream Cheese. 1/4 to 1/2 Cup Raspberries. Pour the cream into a large bowl and, using a hand mixer on high speed, whisk until soft peaks form. Add the stevia or your sweeteners of choice and whisk until fully incorporated.
From easyketoliving.com
See details


EASY RASPBERRY MOUSSE RECIPE - YUMMY INSPIRATIONS
350g/12.3oz Frozen Raspberries. 1/4 to 1/2 Cup Sugar. 1 Cup Cream. Place the raspberries into a small saucepan on the stove top over medium to high heat. Cook the raspberries until they break done and become a puree. Remove from the heat and mash with a potato masher or you can blend and pass through a sieve to remove any tiny bits of berries.
From yummyinspirations.net
See details


RASPBERRY RICOTTA CAKE (EASY 1 BOWL RECIPE) - THE CLEVER MEAL
2021-04-10 Whisk well eggs and sugar in one bowl. Stir in the vegetable oil. Add ricotta, vanilla, lemon zest and whisk well until smooth. Add flour, baking powder, and salt. Stir until just combined (do not over mix). Add the raspberries, fold gently. Pour into the baking pan and bake.
From theclevermeal.com
See details


LEMON RICOTTA RASPBERRY MUFFINS - WHOLE AND HEAVENLY OVEN
2020-04-02 Preheat oven to 425F. Line a 12-cup muffin tin with muffin liners. Set aside. In a medium bowl, whisk 2 cups flour, baking powder, and salt. Set aside. In a large bowl, whisk ricotta cheese, sugar, honey, lemon juice, zest, eggs, oil, and milk. Gently fold flour mixture into liquid mixture until batter is just combined.
From wholeandheavenlyoven.com
See details


WHIPPED RICOTTA DESSERT RECIPE - EASY 3 INGREDIENT VANILLA MOUSSE
1/2 to 1 teaspoon Vanilla Extract. Pour the ricotta into a large bowl, then whisk with a handheld mixer until smooth and creamy. Add in the sugar or stevia and vanilla, then whisk until the sugar has completely absorbed and you have a smooth mousse like dessert. Serve straight away or place in the fridge for a few hours to thicken, then enjoy.
From yummyinspirations.net
See details


BEST RASPBERRY RICOTTA BUCKLE RECIPES - FOOD NETWORK
2012-08-07 Directions. Step 1. Preheat the oven to 350 F and grease a 9-x-13 inch pan. Step 2. Whisk the ricotta, sugar, eggs, melted butter, vanilla, lemon zest and juice together. In a separate bowl, sift the flour, baking powder, baking soda and salt. Add this to the ricotta mixture and stir just until blended. Spread this in the prepared pan.
From foodnetwork.ca
See details


EASY RASPBERRY MOUSSE RECIPE (VIDEO) - NATASHASKITCHEN.COM
2022-01-25 In a medium sauce pan, combine 10 oz frozen raspberries and 1/2 cup sugar. Cook stirring occasionally until jam consistency. Remove from heat and strain through sieve, pushing on the back with a spatula to get all of the juice possible. Off …
From natashaskitchen.com
See details


RASPBERRY RICOTTA CAKE - BAKE PLAY SMILE
2021-06-14 Preheat oven to 170 degrees celsius (fan-forced). Grease and line a non-stick spring-form round cake pan (approx 20-22cm diameter) and set aside (you can use a non-spring-form pan, but I find they work best). Sift the plain flour and baking powder into a large bowl. Add the sugar and salt and stir to combine.
From bakeplaysmile.com
See details


RASPBERRY MOUSSE (CAKE FILLING AND DESSERT) - SAVOR THE BEST
2022-04-30 Cook, stirring frequently for 10 to 12 minutes. Place a strainer over a bowl and pour the raspberry mixture into the strainer. Push the mixture through the strainer to get as much juice and pulp into the bowl as possible. You should have 1-1/4 cups to 1-1/3 cups of sauce in the bowl. Toss out the seeds.
From savorthebest.com
See details


RICOTTA WITH RASPBERRIES RECIPE | SLIMFAST
Ricotta with Raspberries. Fresh raspberries are bursting with flavor, and a lower-sugar option than other fruits when on a Keto diet. Served with creamy ricotta, they make an irresistible after-dinner or evening treat. Enjoy as a snack as part of the standard SlimFast Plan or if you’re following SlimFast Keto!
From slimfast.com
See details


HONEYED RICOTTA MOUSSE WITH DRUNKEN STRAWBERRIES - CHEF DENNIS
2012-04-29 Mousse. in large bowl whisk together the Ricotta, Mascarpone and Confectioners sugar. with an electric mixer whip heavy cream and vanilla until fully whipped. gently fold whipped cream into ricotta mixture, cover and refrigerate for at least 1 hour.
From askchefdennis.com
See details


EASY CHOCOLATE RASPBERRY MOUSSE - LOVE IN MY OVEN
2019-01-24 Instructions. Place a metal bowl and whisk attachment from electric mixer (stand or handheld) in the fridge, ideally 30 minutes before preparing the mousse. In a small saucepan, whisk together the coconut milk and cocoa powder until there are no more lumps. Plan the saucepan over medium heat and bring to a gentle simmer.
From loveinmyoven.com
See details


EASY DOUBLE RASPBERRY MOUSSE CUPS - A BAKING JOURNEY
2019-11-13 Using an Immersion Blender (or stand blender), blend the Raspberries until smooth. Pour the raspberry puree into a small pot, through a thin-mesh sieve to remove the raspberry seeds. Discard the seeds. Optional: Remove about 1/4 of the raspberry puree and keep aside in the fridge to use as a finish on the mousse.
From abakingjourney.com
See details


RASPBERRY MOUSSE TART - KETO, LOW CARB, GLUTEN FREE, THM S
2019-05-08 Combine the crust ingredients in the food processor and pulse until crumbs form. Pulse until the crumbs come together in a dough. Press with your fingers into the bottom and up the sides of a standard round tart pan. Bake for 18-22 minutes or until lightly browned around the edges. Cool completely.
From joyfilledeats.com
See details


CHOCOLATE RASPBERRY MOUSSE RECIPE | DRISCOLL'S
ADD remaining chocolate and STIR until melted and smooth. COVER chocolate mixture. CHILL chocolate mixture in refrigerator for 1-2 hours and STIR every 20-30 minutes to speed cooling. WHISK remaining 1 ½ cups heavy cream to stiff peaks. STIR 1/3 of whipped cream into chocolate mixture until smooth.
From driscolls.com
See details


EASY RASPBERRY MOUSSE [+ VIDEO] - SUGAR SALT MAGIC
2019-05-14 FOR THE RASPBERRY COULIS. Place the raspberries and sugar into a small saucepan and heat over low heat, stirring, until the sugar is dissolved. Bring to a very low simmer and let it bubble for about 30 seconds, stirring slowly. Transfer to …
From sugarsaltmagic.com
See details


LIGHT AND FLUFFY FRESH RASPBERRY MOUSSE - FEARLESS DINING
2015-02-11 Recipe step by step directions: Step 1: In a small saucepan, add cold water. Mix in gelatin and allow to sit for 5 minutes. Step 2: Stir in the boiling water, vanilla bean seeds (or vanilla extract), sugar, lemon juice, and raspberries. Bring to boil on medium heat. Turn down the heat to low and boil for 5 minutes.
From fearlessdining.com
See details


LEMON MOUSSE WITH RASPBERRY SAUCE | WILLIAMS SONOMA
Directions: In a bowl, using an electric mixer, beat 1 cup of the cream on medium-high speed until medium-firm peaks form, about 1 minute. Do not overwhip. Finely grate the zest from 1 lemon and squeeze the juice from 2 lemons. In a large bowl, combine the ricotta, vanilla, lemon zest and juice, 1/4 cup of the sugar and the remaining 1/3 cup cream.
From williams-sonoma.com
See details


SUGAR FREE KETO RASPBERRY MOUSSE - HUNGRY FOR INSPIRATION
2019-09-22 3. Add the cream cheese, heavy cream, powdered erythritol, and lemon juice (lemon juice is optional) into a bowl. 4. Mix with a hand mixer or eggbeater until the mixture is pale and fluffy. 5. Add the (cooked) raspberries to the bowl and give it another quick mix with an eggbeater or hand mixer. 6. Add the mix into a jar and chill in the fridge ...
From hungryforinspiration.com
See details


RICOTTA MOUSSE RECIPE - JOE FLAMM | FOOD & WINE
Directions. Step 1. Combine all ingredients in a food processor. Process until smooth, about 30 seconds.
From foodandwine.com
See details


CHOCOLATE RICOTTA MOUSSE RECIPE MADE IN 5 MINUTES
2019-02-07 Instructions. Add all the ingredients in a mini food processor and pulse few times. You can also add all the ingredients in a bowl and whisk till smooth. Taste the mousse and add more coco powder or powdered sugar to your liking. …
From madhuseverydayindian.com
See details


RASPBERRY MOUSSE RECIPE - MOM WITH COOKIES
2020-03-31 Directions: The first thing you will do is combine 2 Tbsp of water and the unflavored gelatin in a small bowl. Spoon it together and then set it aside. Then, in a small sauce pan or frying pan add in the raspberries, sugar, and water. Turn the heat to low, and stir often.
From momwithcookies.com
See details


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 »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #desserts     #eggs-dairy     #fruit     #easy     #no-cook     #refrigerator     #puddings-and-mousses     #cheese     #eggs     #food-processor-blender     #dietary     #low-sodium     #low-in-something     #berries     #raspberries     #equipment     #small-appliance     #mixer     #technique

Top Asked Questions

How to make Ricotta ricotta Mousse?
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.
How do you make ricotta cheese with cream and sugar?
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.
How do you make ricotta cheese jam?
Watch how to make this recipe. 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.

Related Search