When I saw Giada whipping up this in a flash, I wanted to try it too.And I did..I chose to beat the ricotta cheese with a hand blender and hence the ricotta was not completely smooth. But yet, I liked it.
- 1 (15-ounce) container whole milk ricotta cheese
- 1/2 cup raspberry jam
- 1 cup whipping cream
- 3 tablespoons powdered sugar
- 1 cup fresh raspberries
1.Blend ricotta cheese until light and fluffy.
2.Add the jam and pulse until combined ( I used a hand blender).
3.In a seperate bowl,using a mixer, beat the cream until thick.
4.Add powdered sugar and continue to beat until the cream holds stiff peaks.
5.Now, carefully, fold in the cream mixture into the ricotta mixture.
6.Spoon the mousse into serving bowls and refrigerate for an hour.Garnish with raspberries and serve.