Easy lemon ricotta mousse

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How to make Easy lemon ricotta mousse

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 2:00
  • Total Time : 2:10

Ingredients

  • 200g fresh ricotta
  • 200g crème fraîche
  • 2 tablespoons icing sugar
  • 1 teaspoon vanilla bean paste
  • 160g (1/2 cup) lemon curd, stirred to loosen, plus extra, to serve
  • 45g (1/4 cup) Vienna almonds, chopped
  • Fresh blueberries, to serve
  • Edible fresh violets, to serve (optional)
  • Fresh mint leaves, to serve (optional)

Method

  • Step 1 Use electric beaters to beat the ricotta in a bowl until smooth. Add the crème fraîche, icing sugar and vanilla. Beat until thickened slightly. Fold in the lemon curd.
  • Step 2 Spoon extra lemon curd among four 125ml (1/2 cup) serving glasses. Divide the ricotta mousse among the glasses. Place in the fridge for 2 hours or until firm.
  • Step 3 Serve topped with the almonds and blueberries, and violets and mint, if using.

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