This Ricotta Mousse with Strawberries Romanoff is an easy-to-make dessert. It's smooth, creamy and wonderfully paired with boozy macerated strawberries.
Prep Time 20minutes
Chilling Time 2hours
6 individual serving glasses
2 medium sized mixing bowls
Hand held mixer
1tablespoonGrand Marnier liqueur
1½cupsstrawberrieswashed, hulled and quartered
3tablespoonsGrand Marnier liqueur
1/4cuproasted, sliced almonds
mint leavesfor garnish
In a large mixing bowl, beat together the ricotta, mascarpone, sugar and the Grand Marnier until well combined.
In a separate medium sized bowl beat the whipping cream until soft peaks form.
Gently fold the whipped cream into the ricotta mixture using a spatula, until well incorporated
Spoon the ricotta and mascarpone mixture, equally, into 6 individual small sized serving glasses while leaving about 1/3 of head space.
Cover the glasses with cling wrap and refrigerate for 2 hours or up to 24 hours if making ahead.
About 1/2 hour before serving, stir together the quartered strawberries, sugar and Grand Marnier.
Set aside for 30 minutes to allow the flavours to meld.
When ready to serve, spoon the strawberry mixture over the individual ricotta mousse while distributing it evenly.
Garnish each serving glass with a couple of whole berries the toasted sliced almonds and with a sprig of mint leaves.
The serving glasses I used are of a 3/4 cup capacity.I filled the serving glasses to about 2/3 full as to allow some head space to fill with the macerated strawberries.If you don't have small serving glasses then small glass serving bowls would also work.For an extra special touch you can also get a little more fancy and serve the ricotta mousse in martini glasses or even small cognac glasses.Enjoy!