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Sweet Ricotta Mousse with Macerated Berries

From Italian Cooking and Living, February/March 2001

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:
  • 6 mint sprigs

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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