Recipe Raspberry Ricotta Mousse

[MypinchofItaly]

Serves: 2 | Preparation time: 10 minutes

• Raspberries: 120 g
• Ricotta or fresh cheese: 100 g
• Digestives or oat biscuits: 4
• Brown sugar: 2 tbsp

Method

Rinse the raspberries under cold running water and dry them with a clean tea towel or with some kitchen paper.

Tip: Keep some raspberries aside to garnish the mousse once it’s ready!

Put the raspberries in a food processor, along with the sugar. Blend until you get a smooth liquid. Add more sugar if you reckon the mixture is not sweet enough.

Place the ricotta in a bowl and mash it with a fork.

Pour a couple of tablespoons of raspberry and sugar mixture in the dessert glasses, then pour the rest of the mixture onto the ricotta. Stir thoroughly.

Crumble the biscuits. Place ¼ of the biscuits in the firt dessert glass, and another ¼ in the second dessert glass. Now fill the glasses with the ricotta, distributing it evenly.

Top with the rest of the crumbled biscuits and the whole raspberries you kept aside.

Tip: This mousse can be prepared in advance and stored either in the freezer or in the fridge. If you place it in the latter, take it out 10 minutes in advance; if you instead opt for the freezer, the mousse will need to be taken out at least 20 minutes before serving it.