Recipe Ingredients
- 15-oz. container Galbani® Whole Milk Ricotta Cheese
- 1 cup frozen raspberries, plus more for garnish
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 3.5-oz. bar dark chocolate, shaved for garnish
- Fresh mint, for garnish
Recipe Directions
- Blend ricotta cheese and raspberries together in food processor until smooth. Set aside.
- Whisk heavy cream and powdered sugar together in large bowl until stiff peaks form. Fold ricotta mixture into heavy cream mixture until combined. Spoon mousse into serving glass. Keep refrigerated for at least 1 hour until set.
- Garnish with chocolate shavings, raspberries and mint.
It was delicious but I used cream cheese in place of ricotta that I didn’t have on hand. That’s why I gave it a 4 star rating. I am sure it
was great with the ricotta. I made a double batch everyone wanted one. Thanks