Ricotta Cheese Mousse and Raspberry
Ricotta Cheese Mousse and Raspberry
Ingredients
- 1 container 300 g ricotta cheese
- 2 tablespoons (30 ml) lemon juice
- 2 egg whites, at room temperature
- 1 pinch cream of tartar
- 1/2 cup (125 ml) sugar
- 1/2 cup (125 ml) fresh raspberries
- 1/4 cup (60 ml) raspberry jam
Instructions
- In a food processor, purée the cheese and lemon juice until very smooth.
- In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form, about 5 minutes. At low speed, add the cheese mixture and combine until smooth.
Ricotta Cheese Mousse and Raspberry