Lemon Ricotta Mousse

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This is sunshine in a glass, and it all starts with the lemon curd.

Beautiful, not too sweet, tart, silky lemon curd that can be eaten in so many ways.

I’ve served the curd with pound cake, in a schaum torte, or mixed with yogurt.  I’ve eaten it plain and topped with berries.  I’ve added lime juice or ginger root juice to it.  I plan on making a savory recipe with it, so we’ll see how that goes.

It’s the best when you can make it with lemons from your own tree.  I was so excited when these little guys began to grow! They start out so tiny, bit by bit they get bigger, and then you seem to wait forever for them to turn yellow so you can pick them.

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This mousse has a velvety texture that lingers on the tongue. You can make it lighter and more airy by omitting the ricotta.  And I almost always use organic foods when cooking.  It’s especially important if you are using the lemon peel.

Have fun trying it, I know you’ll love it!  This recipe is for about 8 servings and can easily be cut in 1/2.  It’s also great for luncheons or family gatherings, but if you’re making it for a crowd, stick to doing it in small batches, especially when it comes to the cream.

Lemon Ricotta Mousse

Lemon Curd

6 T butter, cubed (room temperature)

2 large eggs

2 egg yolks

1 C bakers sugar (this is a super fine sugar)

1/2 C +2 T fresh lemon juice (I used a combination of Meyer Lemon and regular lemon)

1 t grated lemon zest

Whipped Ricotta Cream

1/2 C ricotta cheese, drained if too much liquid

1/4 C powdered sugar

2 C heavy whipping cream

sauce pan

microplane for zesting

glass or stainless steel mixing bowls

hand mixer

Lemon Curd – Combine the butter, eggs and sugar in a mixing bowl, and cream with the hand mixer.  Pour in the lemon juice and beat together until mixed.  Pour into the sauce pan and put on a burner over low heat.  Cook, stirring continuously with a wooden spoon, until the mixture is smooth, about 5 minutes or so.

Turn the heat up to medium low, and continue to cook for another 5-8 minutes, stirring constantly.  It will go through some changes and start to thicken up.  At this time, really make sure to keep stirring so that it cooks evenly.  Once the white or frothy parts start cooking down, the beautiful lemon yellow curd will start to appear.  I take it off the heat once there is a just the faintest traces of white froth left, and then stir it super fast to finish it up.  You should be able to draw a line through the curd on the back of your spoon.  Mix in the lemon zest. Pour into a bowl, and cover with plastic wrap.  Make sure to press the plastic wrap on top of the curd so that it doesn’t form any kind of skin on top.  Chill for at least an hour.

Whipped Ricotta Cream – chill the ricotta, cream, bowls and beaters (or whisk) in the freezer for a little bit so everything is very cold.  Beat (or whisk, I just use beaters) the cream and sugar together until it starts thickening, but before it has any kind of peaks.  It should be whipped, but not ready yet.  In a separate bowl beat the ricotta and a little bit of cream together until it’s kind of fluffy.  Add to the whipped cream, and continue to beat until it starts to form peaks.  This goes very very fast once you add the ricotta.  Do not over beat or you’ll have butter!

Take your curd out of the refrigerator and stir it with a spoon to loosen it up.  Add a 1/2 cup of the curd to your ricotta cream and fold in.  Follow with the remaining 1/2 C.  If you want it more lemony, go right ahead and add more. You’ll have curd left over, to use for whatever you would like!

You can put this into your serving dishes right now and refrigerate them until it’s time for dessert.

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