Ricotta Mousse Recipe

Ricotta mousse in a stemless martini glass garnished with strawberries, blueberries, basil, and honey.

5 from 2 votes

This ricotta mousse is a creamy, velvety smooth, decadent dessert that's perfect for any occasion. Only 4 ingredients whipped up in under 10 minutes!

Prep Time10

Chilling Time1

Course: Dessert

Cuisine: American

Keyword: ricotta dessert, ricotta mousse

Servings:

Calories: 436kcal

Author: Leigh Harris

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

Notes

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.

Nutrition