Lemon Ricotta Mousse


Serves: 8
Total Calories: 925

Ingredients

1/2 lemon
1 (32-ounce) container whole-milk ricotta cheese, drained
pinch salt
1 cup confectioners' sugar syrup
1/2 teaspoon vanilla extract

Directions:

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.

Nutritional Facts:

Serves: 8
Total Calories: 925
Calories from Fat: 0

This Lemon Ricotta Mousse recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.


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