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.