Ricotta Mascarpone Mousse w/ Balsamic Strawberries
Jo Anne Sugimoto
Blue Ribbon Recipe
This is one of those deceptively easy desserts that will really impress your guests! I plan to make it a regular dish for parties. The Test Kitchen
1 cheavy cream
1 lbwhole milk ricotta cheese
8 ozmascarpone cheese
3/4 cgranulated sugar
·zest of one lemon
2 lbstrawberries, cleaned, hulled, cut into quarters
1/4 cbalsamic vinegar, or to taste
How to Make Ricotta Mascarpone Mousse w/ Balsamic Strawberries
- Begin by preparing your mousse. Beat cream in a bowl until it reaches the soft peak stage... then stop! Set aside.
- In a separate bowl, add the lemon zest and 1/2 cup sugar to your ricotta and mascarpone. Whip with mixer until smooth. (Yum!)
- Next, take the cream you've whipped and begin folding it into the cheese mixture. Take your time and go slowly. You want a smooth texture. When complete, cover and chill for an hour or two.
- When you're getting near serving time, begin preparing your berries. Place them in a bowl and add in the remaning sugar and all of the vinegar. Toss quickly and serve promptly over your chilled mousse.