Ricotta Mousse
Ricotta Mousse is a velvety smooth slightly sweet dessert. Using only four simple ingredients you have a creamy decadent dessert for any occasion.
Why You’ll Love This
This is a simple and easy to make dessert that’s sophisticated enough for a dinner party or just a weeknight treat.
This ricotta mousse made without gelatin is light, creamy, and cool topped with fresh summer fruits and a drizzle of honey!
This ricotta mousse comes together in under 10 minutes, chill for at least 1 hour to firm up, and you have a no bake dessert that is sure to please!
This is a great dessert anytime you’re craving a fuss-free treat. Especially on those hot summer days, you don’t want to turn the oven on!
Some of our other favorite dessert recipes are Carrot Coffee Cake, Southern Peach Pie, Eggless Key Lime Pie, Strawberry Shortcake Recipe, and Lemon Sandwich Cookies.
How to Make Ricotta Mousse
Tips
- I recommend using a high quality ricotta cheese and drain it well overnight.
- If you don’t have a food processor or blender, use the electric mixer to whip the ricotta cheese until very smooth.
- When using the electric mixer to blend the ricotta and whipped cream together, only mix just a little to get it to start combining. The ricotta mixture is very thick and a little difficult to blend at the beginning.
- This can be made up to 1 day ahead. Cover it tightly and refrigerate.
- Store any leftover ricotta mousse in the refrigerator covered tightly for up to 3 days.
Variations
- Top with toasted slivered almonds, pistachios, or pine nuts.
- Use any fresh fruit such as fresh raspberries, blackberries, strawberries, blueberries, or orange segments.
- Instead of basil, you can use fresh mint.
- Try a drizzle of balsamic vinegar or maple syrup instead of honey.
More No Bake Desserts
Ricotta Mousse Recipe
Ingredients
- 16 oz Whole milk ricotta (15-16oz) well drained
- 1 1/2 tsp Vanilla extract
- 2 tbsp Honey more for garnish
- 1/8 tsp Kosher salt
- 1 cup Heavy cream cold
Garnish
- Sliced strawberries, fresh blueberries, torn fresh basil, and honey
Instructions
- Place the ricotta in a cheesecloth-lined fine mesh strainer, and wrap the cheesecloth over the top of the ricotta. Place it over a bowl, weigh it down, and refrigerate for at least 4 hours, overnight is best.16 oz Whole milk ricotta
- In the bowl of a food processor or blender process the drained ricotta, vanilla extract, honey, and kosher salt until very smooth, about 2-3 minutes. Scraping down the sides as needed.1 1/2 tsp Vanilla extract, 2 tbsp Honey, 1/8 tsp Kosher salt
- In a large bowl using an electric mixer whip the heavy cream until it forms stiff peaks, 1-2 minutes. Add the ricotta mixture and give it a whirl or two using the electric mixer just until it starts to mix. Then switch to a rubber spatula and fold the mixture until it is evenly incorporated.1 cup Heavy cream
- Cover the bowl and refrigerate for at least 1 hour or until it is firm, up to overnight. Serve in a glass bowl or cup, and garnish with honey, torn fresh basil, and fresh fruit.Sliced strawberries, fresh blueberries, torn fresh basil, and honey
Good stuff!