Strawberry Ricotta Mousse With Blackberry Topping

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Average Rating: 5 | Rated By: 8 users

The simplest Strawberry Ricotta Mousse With Blackberry Topping. So light and refreshing using six ingredients, ricotta cheese, fresh strawberries, blackberries, whipping cream, tapioca flour and a splash of pure maple syrup.

The mousse is egg-free, there is no cooking involved, and it’s practically effortless. The topping is made with fresh blackberries that are briefly cooked until they become a thick, rich blackberry sauce.

When fresh berries are in season, this strawberry ricotta mousse with blackberry topping makes for the simplest tasty dessert. This French-style gluten-free dessert is light, not too sweet and creamy. 

If you like berry desserts you will enjoy the Chocolate Blackberry Pie or the Strawberry Tiramisu.

I like to add this strawberry ricotta mousse to my list of summer desserts. The mousse is chilled making it refreshing and satisfying, especially when hot weather hits.

But don’t think this strawberry ricotta mousse is only a summer dessert. This French-style dessert is a delicious treat any time of year.

If you are looking for an easy gluten-free dessert or just need a quick creamy dessert, this mousse recipe is for you.

 

strawberry ricotta mousse

 

strawberry ricotta mousse…the details

To make this quick mousse recipe, you will need a food processor. To start, add the strawberries to a food processor and process them until smooth.

Next, add the ricotta cheese to the strawberries and whip it up until light and creamy.

In a separate bowl, whip the cream. Fold the whipped cream into the strawberry mixture and spoon into serving bowls. Then chill…done!

 

blackberry sauce

 

three-minute blackberry sauce…

Using a small saucepan, whisk water with tapioca flour. Add the blackberries and a splash of maple syrup. Bring to a boil and cook for about 2 – 3 minutes until the sauce thickens. Transfer the sauce into a blender and blend until smooth.

Spoon the blackberry sauce over the mousse and chill.

 

strawberry ricotta mousse

 

I love this Strawberry Ricotta Mousse With Blackberry Topping because this dessert will keep up to five days when refrigerated. Having a creamy fresh berry dessert ready when you crave something sweet is priceless :-

Ingredients

  • 1 lb. ripe strawberries, hulled
  • 2 cups whole milk ricotta cheese
  • 1 cup whipping cream
  • FOR THE TOPPING
  • 1 cup water
  • 1 Tbsp. tapioca starch/flour
  • 6 oz. blackberries
  • 2 Tbsp. pure maple syrup
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    Instructions

  • Using a food processor process strawberries until smooth. Taste for sweetness, if they are ripe you shouldn't have to add a sweetener
  • Then add ricotta cheese and blend until creamy
  • In a separate bowl beat the cream until small peaks form
  • Gently fold the whipped cream into the strawberry mixture
  • Spoon the mousse into serving bowls and chill
  • FOR THE TOPPING
  • In a small saucepan whisk together water and tapioca. Add blackberries and maple syrup and bring to a boil. Cook for 2 – 3 minutes over medium heat or until the sauce thickens.
  • Transfer to a blender and blend until smooth, and then chill.
  • Pour cooled blackberry sauce over the mousse and refrigerate for 2 hours or overnight. Enjoy!
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