24 ounces Whole milk ricotta cheese
12 ounces Mascarpone cheese
2 ounces Granulated sugar
2 tablespoons Orange zest, grated
1 teaspoon Vanilla extract
1 pint heavy cream
1 ounce Powdered sugar
1 dry pint Fresh strawberries, cleaned, quartered
1 dry pint Fresh raspberries
1 dry pint Blackberries
8 sprigs Fresh mint
Servings: 8
1. Process the ricotta, mascarpone and sugar in the bowl of a food processor until smooth and creamy. Transfer to a mixing bowl. Stir the zest and vanilla into the ricotta.
2. Whip the heavy cream with the powdered sugar to stiff peaks.
3. Stir a small amount of the whipped cream into the ricotta mixture to lighten it. Add the remaining whipped cream and gently fold together until well combined.
4. Layer the mousse with the berries in eight large wine glasses. Garnish with berries and a mint sprig. Refrigerate up to 1 hour before serving.
5. Yield: 3 lb. 6 oz.
Yield: 54 ounces
12 ounces Mascarpone cheese
2 ounces Granulated sugar
2 tablespoons Orange zest, grated
1 teaspoon Vanilla extract
1 pint heavy cream
1 ounce Powdered sugar
1 dry pint Fresh strawberries, cleaned, quartered
1 dry pint Fresh raspberries
1 dry pint Blackberries
8 sprigs Fresh mint
Servings: 8
1. Process the ricotta, mascarpone and sugar in the bowl of a food processor until smooth and creamy. Transfer to a mixing bowl. Stir the zest and vanilla into the ricotta.
2. Whip the heavy cream with the powdered sugar to stiff peaks.
3. Stir a small amount of the whipped cream into the ricotta mixture to lighten it. Add the remaining whipped cream and gently fold together until well combined.
4. Layer the mousse with the berries in eight large wine glasses. Garnish with berries and a mint sprig. Refrigerate up to 1 hour before serving.
5. Yield: 3 lb. 6 oz.
Yield: 54 ounces