Ricotta & Raspberry Mousse in Hollowed Lemons
A delightful dessert featuring creamy ricotta mousse served in hollowed lemons, offering a perfect balance of tart and sweet flavors.
Servings: 4 servings
Calories: 220kcal
Ingredients
For the Lemon Cups and Mousse
- 4 pieces lemons Juicy and bright, perfect natural cups for the mousse.
- 1 cup ricotta cheese Creamy and rich for a smooth mousse.
- 1/2 cup heavy cream Adds fluffiness and indulgence.
- 1/4 cup powdered sugar Sweetens the mousse for a velvety finish.
- 1 teaspoon vanilla extract Rounds out the flavors.
- 1 cup fresh raspberries Adds sweetness and color.
- 1 piece lemon zest Provides aromatic hints of lemon.
Instructions
Preparation
- Begin by cutting the tops off the lemons. Use a small spoon to carefully scoop out the insides, making sure to leave the rind intact.
- In a mixing bowl, combine the ricotta cheese, heavy cream, powdered sugar, and vanilla extract. Whip the mixture until smooth and creamy.
- Gently fold in the fresh raspberries and the lemon zest, being careful to maintain some raspberry shape.
- Spoon the mousse into the hollowed lemon cups until generously filled.
- Place the filled lemon cups in the refrigerator and let them chill for about 30 minutes.
- Garnish with extra fresh raspberries and a sprinkle of lemon zest before serving.
Notes
For the best experience, enjoy the mousse fresh. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to two days. Avoid filling lemons too far in advance to prevent sogginess.