LEMON RICOTTA MOUSSE
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Nutritional Facts Serves
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Saugat Gurung
[email protected]Overall, I really enjoyed this mousse. It was easy to make, delicious, and perfect for any occasion.
Ambrose Ariiho
[email protected]I'm not sure what I did wrong, but my mousse turned out grainy. I think I overbeat it.
Wendi Grice
[email protected]The mousse was a little too sweet for my taste, but I still enjoyed it.
Carolyn Lomabalaquihoya
[email protected]I made this mousse for my family and they all raved about it. It's a new favorite dessert in our house.
AT Anik
[email protected]This mousse is perfect for a summer party. It's light and refreshing, and everyone will love it.
Franklin Best
[email protected]The mousse was a bit too dense for my liking. I think I would have preferred a lighter texture.
Alicia Gomez
[email protected]I'm not a big fan of ricotta cheese, but this mousse changed my mind. It was so delicious and creamy.
Joseline Hughes
[email protected]The mousse was a little too tart for my taste, but I added a bit of sugar and it was perfect.
Md Sagol
[email protected]I love how easy this mousse is to make. I was able to whip it up in no time.
David Kardish
[email protected]This mousse was a hit at my dinner party! It was light, fluffy, and had the perfect amount of lemon flavor. I will definitely be making this again.