I have a writing block today.Cant think of absolutely anything to write about.Life is usual so none to share either.I m through one of those ultra boring phases of life.So I m going to jump to this mousse straight..easiest thing to do..right?This was made with the last bunch of strawberries left over from those 2 pounds which we got from the wholesale market two weeks back.I did not want to bake anything with it. I m not really into freezing fruits at home either.We do not like the taste of frozen fruits very much.The only two times I have tried to use them later, I ended up wasting more ..the fruit and the flour, sugar and butter.So it really doesnt work for me.
I googled eggless strawberry mousse and came across this gorgeous recipe from simply recipes.What caught my attention was that it used ricotta which I absolutely adore.Normally, ricotta never makes its way into desserts in my house.I simply scoop it out of the jar,sprinkle sugar and some fruits and make an easy dessert almost twice or thrice a week.We love it so much.It reminds me of the days when I used to be pampered during exam time with condensed milk.
I would not say that I recreated the recipe I found but because the inspiration of using ricotta in mousse came from there,I have to mention it.Me and P heart fresh fruits in desserts.It is such a darn easy dessert to make that I m embarrassed to post a recipe even.I have used very less sugar because I had sweet strawberries.One thing of utmost importance is that do not expect this mousse to be fluffy as normal ones prepared with raw eggs whites.It is less airy and requires way less hard work and very light to eat. Below is the recipe:
What I need:
- 1 cup fresh strawberries, roughly chopped + more for topping
- 1 tsp fresh lemon juice [optional if you have tart strawberries]
- 2-3 leaves fresh mint leaves + more for garnish
- 3 tbsp white granulated sugar
- 1/4 tsp unflavored granulated gelatin
- 1 cup heavy cream
- 1/2 cup whole milk ricotta cheese
How I did it:
- Pulse the chopped strawberries along with lemon and mint leaves in the processor.Transfer to a bowl, tip in the gelatin and whisk well.Set aside.
- In a medium bowl, beat the cream to thick peakes.This is important coz once you add the crushed strawberry mix,the mixture will loosen out a bit.
- In another large bowl, beat the ricotta cheese and sugar together until smooth.
- Gently fold in the whipped cream with the ricotta cheese along with crushed strawberry mix.
- Transfer the mousse to serving bowls and refrigerate for at least 3 hours to set.
- Before serving top with chopped strawberries and more whipped cream and few mint leaves.Serve cold.
Enjoy!
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