Ricotta Mousse with Roasted Strawberries
4 hrs 20 mins
Prep time: 20 mins
Chilling time: 4 hours
- 200g ricotta
- 125g cream cheese (room temp)
- 5 tbsp Happy Valley's Mānuka honey
- 1 cup cream
- Zest of 1 orange
- Pinch of cinnamon
- 2 punnets of strawberries
- 3 tbsp honey
- Sliced almonds to garnish
- Preheat oven to 180°C. Remove stems from strawberries and place in a small baking dish. Drizzle with honey and roast for 20 minutes. Set aside to cool.
- To prepare the mousse blend or beat the ricotta, cream cheese and honey together until mostly smooth. The ricotta will give the mousse a little texture, if this doesn’t appeal blend until totally smooth.
- In a separate bowl whip the cream to firm peaks.
- Add the whipped cream to the ricotta mixture along with the orange zest, fold gently.
- Spoon into glasses or ramekins and chill in the fridge for 4 hours.
- Spoon over sticky roasted strawberries before serving and sprinkle with a few almonds or pistachios.
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Recipe crafted by @missgraysouffle
Used in this recipe:
Creamy yet Squeezable Same Quality UMF Mānuka Honey – but now in an easier to use format Raw, not heat treated and minimal processing add it to anything that needs UMF® Mānuka Honey special and unique properties This UMF certified 5+ Manuk... Find out more