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Honey Ricotta Mousse with Strawberries

Honey Ricotta Mousse with Strawberries

From Food and Wine

Impress your children with a scrumptious dessert that takes only 15 minutes to prepare. Simply chill it in the fridge and surprise them for a summer treat!


  • 1 pound Homemade Fresh Ricotta or store-bought fresh ricotta, drained
  • 2 tablespoons clover honey, plus more for drizzling
  • 1 ½ teaspoons vanilla bean paste or extract
  • Pinch of kosher salt
  • 1 cup heavy cream
  • Toasted almond slices, sliced fresh strawberries, and fresh mint leaves, for garnish


Process ricotta, honey, vanilla bean paste, and salt in a food processor until very smooth, about 2 minutes, stopping to scrape down sides of bowl as needed.

Whip heavy cream in a large bowl until stiff peaks form, 1 to 2 minutes. Add ricotta mixture, and gently whisk to combine. Using a rubber spatula, fold mixture until evenly incorporated, 3 to 5 times. Divide mixture evenly among 4 glasses or bowls. Cover and refrigerate until firm and set, at least 1 hour or up to overnight.

Garnish mousse with toasted almond slices, sliced fresh strawberries, mint leaves, and a drizzle of honey. Serve immediately.

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