Ricotta-Mascarpone Mousse with Balsamic Strawberries
Ingredients
- 8 ounces mascarpone cheese
- 1 cup heavy cream
- 1 ounce whole milk ricotta cheese
- 3/4 cup sugar, divided
- lemon lemon lemon
- 2 pounds strawberries,
- 1/4 cup balsamic vinegar
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Instructions
- In a large bowl, beat the mascarpone cheese with a rubber spatula until it's smooth and creamy. Spread it around the base of the bowl so it can come to room temperature as you whip the cream.,Simply Recipes / Annika Panikker
- In a large bowl, whip the cream until soft peaks form. Set aside.,For cream that whips up faster, chill your bowl and whisk or beaters in the freezer for 20 minutes prior to whipping.,Simply Recipes / Annika Panikker
- Add the ricotta, 1/2 cup of the sugar, and the lemon zest to the bowl with the beaten mascarpone. Using a rubber spatula, fold the ingredients together until they are thoroughly combined and smooth.,Simply Recipes / Annika Panikker,Simply Recipes / Annika Panikker
- Gradually fold the whipped cream into the ricotta until the mixture is smooth. Cover and refrigerate for about 2 hours.,Simply Recipes / Annika Panikker,Simply Recipes / Annika Panikker
- Put strawberries in another bowl. 30 minutes before serving gently mix in the balsamic vinegar and remaining 1/4 cup sugar.,Make sure you don't let the strawberries sit in the balsamic vinegar much longer than 30 minutes before serving or the acidity of the vinegar will cook the strawberries.,Simply Recipes / Annika Panikker
- When you are ready to serve, fill glass bowls halfway with the strawberries and their juices. Spoon on the ricotta-mascarpone mousse or use a pastry bag to pipe the mousse.,Serve immediately.,Did you love the recipe? Let us know with a rating and review!,If you have leftover mousse, serve it as a dip for fresh fruit for an encore dessert or quick snack. Or freeze it for up to 2 months.,Simply Recipes / Annika Panikker
Source
Original recipe: View Original