Honeyed Ricotta Mousse with Drunken Strawberries

I do love strawberries and it seems like we are really into the season now, with beautiful juicy strawberries on display in every grocery store!   I’ve found a few really good recipes in some of my Italian Magazines, and I think I may have to try every one of them.   I saw a recipe for a Honeyed Ricotta Mousse in one of other favorite cooking magazines,  Tastes of Italia.  

I don’t subscribe to many magazines, but I have always favored Italian style cooking so when I do buy them, or subscribe, magazines like Taste of Italia, and La Cucina Italiana are at the top of my list for US magazines.  I do love the Australian and British magazines, but sadly there usually twice as expensive because they’re imported and since  my confusion at converting the pound to dollars resulted in the most expensive magazine subscription I’ve ever purchased, they don’t find their way into my home too often.   That’s one of the reasons I love Barnes and Noble, I can buy a latte and sit down a table to read those wonderful publications, and just enjoy the day.   Lisa hates going to the bookstore with me, because when I do go I like to stay for a few hours, I guess that’s why we don’t go very often….sigh

But let’s get back to the recipe I found in Taste or Italia, there were a lot of great pizza recipes in this months edition and also a special section on Venice and Rural Umbria.  This ricotta recipe comes from Umbria and the Honeyed Ricotta Mousse really caught my eye.   I’ve used ricotta for cheesecakes and cannoli’s but never thought of using it  pudding or mousse until I saw this recipe.  I did make a few adjustments to the original recipe, which called for Mascarpone or Whipped Cream, I thought why not use both, and I also doubled the original amount of whipped cream to make this dessert a little lighter.

5.0 from 14 reviews

Honeyed Ricotta Mouse with Drunken Strawberries
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 1 cup Whole Milk Ricotta
  • ¼ cup Mascarpone
  • 1 cup Heavy Cream
  • ½ cup Confectioners Sugar
  • 1 tsp Vanilla
  • 2 Tbsp Artisanal Raw Honey
  • 2 cups sliced Strawberries (or peaches)
  • 2 Tbsp sugar
  • ¼ white wine or sweet Liquor (optional)
Instructions
Mousse
  1. in large bowl whisk together the Ricotta, Mascarpone and Confectioners sugar
  2. with an electric mixer whip heavy cream and vanilla until fully whipped
  3. gently fold whipped cream into ricotta mixture, cover and refrigerate for at least 1 hour
Strawberries
  1. slice strawberries and toss with sugar and wine (or Liquor) and allow to marinate for at least one hour in the refrigerator*
Serve
  1. Place serving of ricotta mousse in cup, top with marinated strawberries and drizzle honey over top
  2. serve immediately

 

This really was a very different type of dessert, not very sweet, very light, and quite a unique texture.  I think the strawberries could have been sweeter or even boozier,  to add more contrast to the ricotta mousse, or you might try adding a liquor into the mousse to kick up the flavor just a bit.  But all in all I did enjoy this Rustic Umbrian Dessert,  and would recommend you giving it a try and have some fun adding your own twist to this recipe!  And don’t forget the honey,  look for a good artisanal honey to add even more flavor to this rustic dessert.

Thanks so much for stopping by, and have a wonderful week my friends!   Ciao!

Comments

  1. I love this dessert! I’m all about the strawberries right now!!

  2. How deliciously creative! I can’t wait to try this, especially with homemade ricotta!

    • hi Claire

      the recipe did call for homemade ricotta, I just didn’t have time to make it, I’m sure it will be even better with homemade ricotta!

  3. wow, what a fabulous, classy dessert. fairly easy to make too! can’t wait to try it!

  4. First, you gave me those mango madeleines. And now you give me these drunken strawberries!
    Omg, you are driving me insane with all these delicious posts! These strawberries look so heavenly, swimming in that creamy blend! Must make this! Thanks for sharing, Chef Dennis!

  5. dear chef I did this morning your magnificent madlenes .. I will publish soon … thanks a lot

    • Thank you for letting me know! They were made by Jean from Lemons and Anchovies, as a Guest post on my blog, she did a great job with them!

  6. Lovely dessert and just love the name :)

  7. Oh man, this looks good. I love that you used the word “boozier.” :) Gave me a giggle! What a great list of ingredients…bookmarking this one. Thanks for sharing it?

  8. The entire this looks delicious, especially the marinated strawberries! Another great refreshing spring/summer dessert courtesy of Chef Dennis!!! Thank you!!!

  9. This is so wonderful! Nothing like pouring some boozy strawberries over rich ricotta. Love the pairing!

  10. I have part of a tub of organic whole milk ricotta in cheese (leftover from making my first gnudi’s), and I was just debating on what to do with it. Problem solved!

  11. That looks so great chef! What a lovely treat for spring!

  12. Carole Resnick says:

    simple bt elegent dessert. Simple enough for family dinner and elegent enough for company.

  13. This looks absolutely ethereal!

  14. wow – these look awesome Dennis! the strawberries glistening in those pictures have me drooling right now!

  15. I have a feeling I’d eat all the boozy strawberries by themselves before they ever made it to the mousse! What a delicious use for those beautiful berries, and I love the honey drizzle finish.

  16. So perfect for this time of the year! In Cyprus we have a similar cheese to Ricotta called “anari”. I think I will give your recipe a try soon. Thanks for sharing.

  17. Those red beauties look yummy.. what an easy dessert… I am so going to try this out and works great for parties… thanks a ton!! loved it

  18. Nancy Brown says:

    Perfect dessert!

  19. Cheryl S. says:

    This looks like a dessert I would make. What liquor, beside maybe Ameretto, do you think would pair well with this?

    • I’m thinking lemoncello, or any flavored brandies, depending upon what you like. You can use peaches or other berries too!

  20. Congratulations on your foodbuzz top 9, today!

  21. This recipe is so easy and looks amazing. I’m saving this one. Strawberry season comes into full swing in mid – late June for us. Can’t wait!

  22. Oh, yes…this is my ideal dessert! Gorgeous boozy berries and delicious mousse. Simple and perfect!

  23. Yummy!!! Awesome ingredients.

    Thanks ✿✿✿

  24. Such an easy, elegant dessert! Thanks for sharing this and inspiring me with something new!

  25. Very delicious looking and elegant dessert! I love this recipe!

  26. Strawberries are among my favorite fruits as well, and the way you’ve prepared this dessert, they sound even better!

  27. This is such a delicious and light dessert idea! Love, love, love it!

  28. Shaiana A. Twain says:

    I wasn’t really into strawberries but when I made this one, it became a hit! A definite keeper. My Granny and Grandpa love it so much they always request that I make this everytime they come visit! :D

    • I’m so glad to hear that everyone enjoyed it! Next time try it with fresh peaches or nectarines!

  29. Somehow adding that Ed on the end of honey makes it so evocative. Honey as a verb rocks. Mix that with some soused berries and it sounds like poetry to me. An edible poem, indeed!

  30. I found your blog from your guest post on “A little bit of everything”. I’ve decided to make this dessert for my Dad’s 60th birthday this week. I will have 9 guests and 1 year old baby. Do you think this recipe will make enough or should I increase the amounts to make a bit more? Thanks!

    • I’m so glad you found me through Roxana! I would make 1 1/2 times the recipe, that should give you better size portions for this dessert, If there is any left over, I’m someone will volunteer to eat it!

      let me know how it comes out!

Trackbacks

  1. [...] I’m sure you’re aware of my recent obsession with Strawberries.  A few weeks ago I made a Strawberry Ricotta Mousse, and after devouring the portions I had made for my post, I began wondering how this delightful [...]

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