5 Ingredients or Fewer

Honey Ricotta Mousse

March 24, 2015
0 Ratings
  • Makes 2
Author Notes

I recently had a cannoli made with sheep's milk ricotta, it was really good. So I decided to use it in this recipe. Standard milk ricotta works well too. Also feel free to substitute walnuts for other toppings: strawberries, cherries, shaved chocolate, pistachios ... —Flirty Foodie

What You'll Need
  • 9 ounces sheep's milk ricotta (or cow's milk), drained
  • 1/2 cup whipping cream, well chilled
  • 5 tablespoons honey, divided
  • 1/4 cup chopped walnuts
  • zest of 1/2 lemon
  1. Using an electric hand mixer, whip cream in a medium bowl until it forms firm peaks, about 3 minutes.
  2. In a separate bowl whip together ricotta, 3 tbsp honey and lemon zest until smooth. Carefully fold whipped cream into ricotta mixture. Cover and refrigerate for approx. 30 minutes so the ingredients firm up a bit.
  3. Gather two serving bowl/cups. Spoon a layer of whipped ricotta into each bowl. Followed by a layer of honey, approx. 2 tsp to a 1 tbsp honey per dish. Top with remaining whipped ricotta. Garnish with chopped walnuts. Serve and Enjoy

See what other Food52ers are saying.

0 Reviews