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For the ricotta mousse:
- 1 pound low-fat fresh ricotta
- 2 tablespoons sugar
- 1/2 cup orange liquer
- 1 teaspoon grated orange zest
For the berries
- 1 pint strawberries
- 1 pint blueberries
- 1 pint raspberrries
- 1 pint blackberries
- 2 tablespoons sugar
- 1/2 cup orange liquer
To garnish:
Make the ricotta mousse: Place the ricotta in a bowl. Using
a whisk, beat in the sugar, liquer, and orange zest until perfectly smooth.
Cover; refrigerate until needed (up to 12 hours ahead).
Make the berries: Rinse the strawberries, blueberries, raspberries,
and blackberries under a very light spray of water, and shake dry in a colander.
Hull the strawberries and cut them into halves if they are small, or quarters
if they are large. Combine the berries and sugar in a bowl; toss gentely to
coat. Pour on the liquer; set aside 30 minutes to develop flavor (up to 2 hours).
When you are ready to serve, spoon the ricotta mousse into
12 small glass goblets or dessert bowls.
Usin a slotted spoon, top with the berries; there should be
just a touch of the macerating liquid in each goblet. (Excess liquer is drained
off, so the total calorie count is actually less than that written below).
Garnish each goblet with a mint sprig, and serve. Serves 12
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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