Blackberry Ricotta Mousse Food

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BEST BLACKBERRY MOUSSE



Best Blackberry Mousse image

A blackberry mousse is a great way to enjoy summer berries. Made with fresh or frozen blackberries, whipped cream, and gelatin (or agar-agar) this gets done in less than 30 minutes.

Provided by Veena Azmanov

Categories     Dessert

Time 3h40m

Number Of Ingredients 9

1 lb Blackberries (fresh or frozen)
4 tbsp Boiling water
1/4 cup Sugar
¼ tsp Salt
1 tbsp Gelatine ((or agar-agar) )
4 tbsp Water (cold)
1 cup Whipping cream
1 tsp Vanilla extract
6 Blackberries (fresh)

Steps:

  • Blend the blackberries in a food processor with hot water until smooth. Pro tip - The hot water will ensure the seeds blend too.
  • Strain through a sieve or mesh. Then add the sugar and salt. Combine well.Pro tip - straining thru a sieve will take away all the fiber and seeds which gives a nicer consistency for the mousse.
  • Optional - For a more concentrated flavor, this puree can be reduced to half in a saucepan over medium heatPro tip - if you choose to reduce the puree, you will need to double the number of blackberries in the recipe to make 6 servings.
  • Combine the gelatin with the water. Let soak for 3 minutes then heat in the microwave for 30 to 40 seconds until completely dissolved. Let cool slightlyPro tip - if you have any white scum on top of the melted gelatin, take it out with a spoon.
  • Add the melted gelatin to the blackberry puree. The best way to do this is to add a few tablespoons of puree to the gelatin. Then combine the two.Pro tip - adding a little puree to the gelatin first will temper and prevent the gelatin from becoming lumpy.
  • In the bowl of a stand mixer with the whisk attachment - whip the cream with vanilla extract until stiff peaks.
  • Then, gently combine the whipped cream and blackberry mixture until you have no more white streaks. This is your blackberry mousse ready
  • Divide the mousse evenly between 6 individual glasses. Pro tip - I like to pour the mousse into a piping bag and then pour it into the glasses. This makes it easier to pour and keeps the glasses clean.
  • Chill the mousse in the fridge for at least 3 hours - preferably 4 hours or overnight.
  • For garnish, you can top with whipped cream and blackberry. I used a fresh blackberry on each.
  • Enjoy!

Nutrition Facts : Calories 317 kcal, Carbohydrate 30 g, Protein 5 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 191 mg, Sodium 42 mg, Fiber 4 g, Sugar 23 g, ServingSize 1 serving

RASPBERRY-RICOTTA MOUSSE



Raspberry-Ricotta Mousse image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 5

1 (15-ounce) container whole milk ricotta cheese
1/2 cup raspberry jam
1 cup whipping cream
3 tablespoons powdered sugar
1 cup fresh raspberries

Steps:

  • In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds. Add the jam and pulse until combined. Transfer to a large bowl.
  • In a separate bowl, using an electric hand mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks. Working in batches, carefully fold the cream mixture into the ricotta mixture. Spoon the mousse into serving bowls and refrigerate for 1 hour. Garnish with fresh raspberries and serve.

RASPBERRIES AND RICOTTA MOUSSE



Raspberries and Ricotta Mousse image

Make and share this Raspberries and Ricotta Mousse recipe from Food.com.

Provided by Boomette

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

300 g ricotta cheese
2 tablespoons lemon juice
2 egg whites, room temperature
1 pinch cream of tartar
1/2 cup sugar
1/2 cup fresh raspberries or 1/4 cup raspberry jam

Steps:

  • Mousse: In a food processor, mix ricotta and lemon juice until very creamy and homogeneous.
  • In a bowl, whisk egg whites and tartar cream with a mixer until you have soft picks. Add sugar gradually while whisking until firm and straight picks, around 5 minutes. At low speed, incorporate the mixture of ricotta until all is homogeneous.
  • Raspberry Garnish: In a bowl, mix raspberries with jam.
  • Distribute the mousse in 4 parfait glass or ramequin (or any cute bowls you have) and add raspberry garnish. Put in the fridge. It's better if it's eaten the same day.

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