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Lemon Ricotta Mousse |
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Serves: 8 Print this RecipeRicotta cheese is one of the most versatile ingredients you can have on hand. It is a pasta sauce and an instant light lunch, or in this case it is a mousse waiting to happen. 1/2 lemon 1 (32-ounce) container whole-milk ricotta cheese, drained Pinch salt 1 cup confectioners' sugar syrup 1/2 teaspoon vanilla extract Grate the zest (the colored skin) from the lemon with a fine grater. Squeeze the juice; you should have about 1 tablespoon. Combine the ricotta cheese, salt, sugar, and vanilla in a food processor and puree until smooth. Stir in the lemon zest and juice. Scrape into a serving dish or individual dessert dishes, cover, and chill for at least an hour. Serve within 48 hours. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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