Lemon Mousse

April 12, 2010

This lovely dessert from Williams Sonoma just screamed Spring to me.   Along with the Coconut Ice Cream, it was a perfect way to finish Easter dinner.  As I was making it, I wasn’t sure if it wasn’t going to be a hit or a miss.  I was tasting as I went and it was quite bland at first.  I ended up using quite a bit more lemon juice and sugar than the recipe calls for but it was indeed a hit.  Such a hit that by the time I went in the kitchen to set up a shot of the finished product, it was gone!

  • Lemons, 3 or 4
  • Whole Milk Ricotta, 2 cups
  • Sugar, about a cup
  • Vanilla, 1 teaspoon
  • Heavy Cream, 1 1/2 to 2 cups
  • Raspberries, 12 ounce bag, slightly thawed

Zest a couple of the lemons.Squeeze the remains, along with another lemon or two.Dump the ricotta into a large bowl.Add about 1/3 cup cream and 1/3 cup sugar.Along with the lemon zest, the juice from a couple of lemons and the vanilla.Beat it all together until it’s nice and smooth.  Taste it and adjust the lemon and sugar to your liking.In a separate bowl, beat the remaining cream until it starts to thicken.  Add about 1/3 cup sugar and continue beating until peaks form.Gently fold the cream into the lemon/ricotta mixture and refrigerate until serving.Dump the berries into the blender or processor, along with about 1/4 cup of sugar.Add just a little lemon juice, maybe a tablespoon or two, and a little water, just enough to get it to blend.Puree until smooth.  You can strain the seeds out but I didn’t bother.

To serve, scoop the mousse into individual serving bowls and drizzle generously with the raspberry sauce.  Garnish with whole berries or a lemon slice if you like.

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{ 1 comment… read it below or add one }

1 Memoria April 13, 2010 at 12:44 am

The mug is too funny!! I wish I could have seen the final shot :( . I guess you’ll have to make it again! haha

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