Strawberry Ricotta Mousse
Recipe is courtesy of Victoria Balas
Culinary Immigration Cooking School
- 1 lb. whole milk ricotta cheese, drained
- 8 oz. mascarpone cheese
- 2/3 cup granulated sugar
- 1 tablespoon finely grated orange rind
- 1 cup heavy double cream, whipped stiff
- 1 lb. fresh strawberries, hulled and quartered
- 2 tablespoons confectioners’ sugar
- 1 teaspoon sherry
- Fresh mint leaves for garnish
In a large bowl, combine the ricotta, mascarpone, granulated sugar and zest. Using a rubber spatula, mix until well blended. In another bowl, using a balloon whisk in a stand mixer on medium-high speed, beat the cream until stiff peaks form. Using the spatula, gently fold the whipped cream into the ricotta mixture until blended.
Have ready six 1 cup glass bowls or goblets ready. Spoon the ricotta mixture into the bowls, dividing it evenly. Cover and refrigerate for at least 2 hours or up to 24 hours to let the flavors meld.
About 1 hour before serving, place the strawberries in a bowl, stir in the confectioners’ sugar, cover, and refrigerate until serving.
To serve, stir the sherry into the strawberries. Top each portion with the berries and their juices. Garnish with mint and serve at once.
Recipe courtesy of Victoria Balas. Join Victoria Balas for engaging classes that will inspire the inner chef in you!
More than just dinner—it’s a dining experience. Culinary Immigration Cooking School is going to help you through cooking even the most challenging meals for dinner—it’s a dinner out experience in your own home as Victoria’s husband puts it.
She will teach you how to prep, plate, and pair recipes that wow family. With many new cooking school dishes designed for online home cooking, you’ll learn how to build elevated courses using everyday ingredients. Visit the Culinary Immigration Cooking School for more recipes and upcoming class info.
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