Ricotta & Raspberry Mousse in Hollowed Lemons
A delightful dessert combining creamy ricotta cheese and tangy raspberries, served in charming hollowed lemon cups, perfect for warm days and gatherings.
Servings: 4 servings
Calories: 190kcal
Ingredients
For the Lemon Cups
- 4 large large lemons for serving
For the Mousse
- 1 cup ricotta cheese creamy texture
- 1/2 cup fresh raspberries can substitute with other berries
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice freshly squeezed
- Fresh leaves mint leaves for garnish
Instructions
Preparation
- Cut the tops off the lemons and carefully scoop out the pulp, leaving the skin intact to create cups.
- In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and lemon juice. Mix until smooth and creamy.
- Gently fold in the fresh raspberries to the ricotta mixture, being careful not to crush them too much.
- Spoon the ricotta and raspberry mixture into the hollowed lemon cups.
- Place the filled lemon cups in the refrigerator and chill for about 30 minutes.
- Garnish each cup with fresh mint leaves before serving.
Notes
For extra zing, add lemon zest to the ricotta mixture. Ensure lemons are fresh and firm for better presentation. Substitute raspberries with blueberries or strawberries as desired. The mousse can be made ahead of time and stored in an airtight container.