Lemon & Raspberry Ricotta Mousse… so fresh!

16 May

Last Saturday, with my friend Alexia, we were teaching our “Café Gourmand” class at Divertimenti. Our class introduce to individual dessert making that can also  be prepared on smaller sizes in order to get them served altogether as an assortment.

In France it is common to see it called “Café Gourmand” on a Restaurant Menu. “Café Gourmand” is a new trend and alternative as well to dessert. It’s the perfect treat to share with a friend at the end of a lunch when you don’t have that much time ( you have to go back to work!) or because you are not hungry anymore but still feel like having something sweet to finish with….

Usually and depending on the place you are when you order your “Café Gourmand”, you will be served an Espresso with 3 or 4 mini treats. Among those you will find specialties such as Financiers, Madeleines, Macarons, Pana Cotta, Chocolate Truffles, Tartlets.

In our Cafe Gourmand class we have focused on 5 recipes very different from each other in order to work on different techniques:

– the Ricotta Mousse to work on meringue and the use of gelatin in pastry

– the Caramel Cream to work on the caramel, custard and the bain-marie

– the Florentins to work on the shaping

– the Cardamom, Pistachio and Orange Blossom Water Shortbread to work on the rolling and cutting of a dough

– the Chocolate Fondant to work on the timing of the baking

Most of these recipes have already been explained on this blog. That’s why today I will focus on the Ricotta Mousse because Summer time is already there and we need fresh ideas to entertain our friends!

Regarding the Shortbreads, promise… I will try to present the recipe ASAP!

Lemon & Raspberry Mousse

 


Ingredients for the Raspberry Mousse (makes about 4)

  •  80 g ricotta
  • 1 egg
  • 75 g (frozen) raspberries
  • 50 g sugar ( 25 g + 25 g )
  • 3 g gelatin ( 1,5 leaf )

Ingredients for the Lemon Mousse

  • 80 g ricotta
  • 1 egg
  • 30 to 40 ml lemon juice
  • zest of 1 lemon, finely grated
  • 50 g sugar ( 25 g + 25 g )
  • 3 g gelatin ( 1,5 leaf )

Method for the Raspberry Mousse

Put the gelatin for 10 minutes in cold water. Be careful, gelatin solves very easily, that’s why you have to use very cold water otherwise you might not be able to get it back when you need it!
Mix the raspberries with a blender. If they are frozen, it may look like a granite rather than like a purée but it does not matter as you will cook it later!
In a bowl, beat the egg yolk with 25g of sugar until it gets white and fluffy. Add the raspberry purée and whip the mixture to get an homogeneous texture.
Pour in a small pan and heat the preparation for 2 to 3 minutes while constantly mixing. It will thicken and start to boil.
Off the heat, add the soaked gelatin. Mix well until the gelatin is fully incorporated then pour into a bowl. Add the ricotta and whisk the preparation.
Now prepare the meringue. Beat the egg white while adding gradually the last 25g of sugar. The egg white will get fluffy then smooth and silky. The meringue is ready when it forms soft peaks. With a silicon spatula, delicately incorporate the meringue into the ricotta preparation.
Pour into a jug or piping bag to make it easier then into small glasses or vodka shots and let it rest in a refrigerator for 30 minutes at least.

Method for the Lemon Mousse

The process is almost the same as the raspberry mousse. 

Put the gelatin 10 minutes in cold water.
Beat the egg yolk with 25g of sugar. Add the zest and the lemon juice.
Pour into a small pan and cook the preparation for a few minutes while whisking. The mix will get thick and start to boil.
Take out of the heat, add the soaked gelatin and whisk until incorporated then pour into a bowl. Add the ricotta and mix thoroughly.
Start the meringue. Beat the egg white with the last 25 of sugar until it forms soft peaks then incorporate it delicately to the ricotta mixture.
Fill the glasses up with this mousse then refrigerate for 1 hour.


Ingredients for the Filling & Decorating

  • tapas glasses, wine glasses or vodka shots
  • jugs or piping bags
  • 1 lemon skin (with a peeler)
  • caster sugar
  • fresh raspberries

Method for the Filling & Decorating

As explained before, you can make it easier by using a jug or piping bag especially if you are presenting them in vodka shots.

You can fill the containers within 2 times but if you prepare the mousses at the same time, the consistency is thick enough to spread them on top of each other without getting them mixed.

If using vodka shots, gently tap the bottom of the shot so that the mousse flatten on its surface and if using tapas glasses, give it a rotating shake to flatten it. The best method remains the piping bag anyway!


Peel a lemon then with a sharp knife finely dice the zest.

Rub theices in a glass of caster sugar until they get nicely coated.

Just before serving: spread a little amount on the surface of the mousse, add some raspberries on top then sprinkle some more coated lemon zest on top.

You can serve it with a little biscuit on the side such as a Sablé or an Almond Tuiles.

One Response to “Lemon & Raspberry Ricotta Mousse… so fresh!”

  1. uforicfood May 16, 2011 at 12:08 pm #

    What a fantastic post and I just love your photos! They are so inspiring – makes me want to run to the kitchen and start cooking. The time and effort you have put into the post is just amazing. Well done!
    Cheers,
    Lisa

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