Raspberry-Ricotta Mousse

1. 1

   In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds.

2. 2

   Add the jam and pulse until combined.

3. 3

   Transfer to a large bowl.

4. 4

   In a separate bowl, using an electric hand mixer, beat the cream until thick.

5. 5

   Add the powdered sugar and continue to beat until the cream holds stiff peaks.

6. 6

   Working in batches, carefully fold the cream mixture into the ricotta mixture.

7. 7

   Spoon the mousse into serving bowls and refrigerate for 1 hour.

8. 8

   Garnish with fresh raspberries and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.