Blackberry Ricotta Mousse Food

CHOCOLATE RICOTTA MOUSSE

Steps:

• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly.
• Combine melted chocolate, ricotta cheese, honey, and vanilla extract in a blender; blend until smooth. Pour into dessert cups or glasses and let chill completely.

BEST BLACKBERRY MOUSSE

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!

FRUIT RICOTTA MOUSSE

Steps:

• For a smoother, mousse like texture, blend the ricotta cheese a couple minutes in the blender.
• Fold in the fruit and jam.
• If you plan to serve it all right away, fold in the whipped cream.
• Let it set 20 minutes in the fridge.
• If you only plan to use a portion now and the rest hours later, save out the whipped cream. Let the ricotta fruit mixture rest to let the flavors "marry".
• Spoon out whatever portions you pneed and add the whipped cream.
• Obviously you could use full fat or non fat for the cheese and whipped cream.

RASPBERRIES AND RICOTTA MOUSSE

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.