Ingredients with Measurements:
- 2 cups of ricotta cheese
- 1/2 cup of heavy cream
- 1/2 cup of powdered sugar
- 1/4 cup of freshly squeezed lemon juice
- 1 tablespoon of lemon zest
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
Special Equipment Needed:
- Electric mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Zester
Step-by-Step Instructions:
1. In a mixing bowl, combine the ricotta cheese, heavy cream, powdered sugar, lemon juice, lemon zest, vanilla extract, and salt.
2. Using an electric mixer, beat the mixture on medium-high speed until it becomes smooth and creamy.
3. Divide the mixture into individual serving dishes or glasses.
4. Cover and refrigerate for at least 2 hours or until the mousse is set.
5. Serve chilled and garnish with additional lemon zest or whipped cream, if desired.
Time:
Preparation time: 10 minutes
Cooking time: None
Chilling time: 2 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 320
Total fat: 22g
Saturated fat: 14g
Cholesterol: 85mg
Sodium: 210mg
Total carbohydrates: 22g
Dietary fiber: 0g
Total sugars: 20g
Protein: 9g
Substitutions for ingredients:
- You can use mascarpone cheese instead of ricotta cheese.
- You can use lemon extract instead of lemon juice and zest.
Variations:
- Add fresh berries or fruit compote on top of the mousse.
- Substitute the lemon juice and zest with lime or orange juice and zest.
- Add a tablespoon of honey or maple syrup for a sweeter taste.
Tips and Tricks:
- Make sure to use fresh lemon juice and zest for the best flavor.
- Use a fine-mesh strainer to remove any lumps from the ricotta cheese.
- You can make this recipe ahead of time and store it in the refrigerator for up to 2 days.
Storage Instructions:
Store the mousse in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
This recipe does not require reheating.
Presentation Ideas:
Serve the mousse in individual glasses or ramekins and garnish with fresh berries or whipped cream.
Garnishes:
- Lemon zest
- Whipped cream
- Fresh berries
- Mint leaves
Pairings:
- Serve with a glass of sparkling wine or champagne.
- Pair with a light salad or fruit platter.
Suggested Side Dishes:
- Fresh fruit salad
- Mixed greens salad
- Grilled vegetables
Troubleshooting Advice:
- If the mousse is too thick, add a tablespoon of milk or cream to thin it out.
- If the mousse is too thin, add a tablespoon of powdered sugar to thicken it.
Food Safety Advice:
- Make sure to refrigerate the mousse at 40°F or below.
- Do not leave the mousse at room temperature for more than 2 hours.
Food History:
The origins of mousse can be traced back to France in the 18th century. It was originally made with meat or fish and was served as a savory dish. In the 20th century, sweet mousses became popular and were made with ingredients like chocolate, fruit, and cream.
Flavor Profiles:
This ricotta and lemon mousse is light, creamy, and tangy with a hint of sweetness.
Serving Suggestions:
Serve this ricotta and lemon mousse as a light and refreshing dessert after a meal.
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Region: Italian