Lemon Mousse

Ingredients:

• 1 1/3 cups heavy cream, or as needed
• 3 lemons
• 2 cups whole-milk ricotta cheese
• 1 tsp. vanilla extract
• 1/2 cup sugar
• 3 cartons raspberries, each about 6 oz.

Directions:

In a bowl, using an electric mixer, beat 1 cup of the cream on medium-high speed until medium-firm peaks form, about 1 minute. Do not overwhip.


Finely grate the zest from 1 lemon and squeeze the juice from 2 lemons. In a large bowl, combine the ricotta, vanilla, lemon zest and juice, 1/4 cup of the sugar and the remaining 1/3 cup cream. Using the electric mixer, beat the mixture on medium speed until smooth, adding more cream as needed to achieve a velvety consistency. Using a rubber spatula, fold the whipped cream into the ricotta mixture.


Squeeze 1 Tbs. juice from the third lemon. In a blender, combine two-thirds of the raspberries, the 1 Tbs. lemon juice, the remaining 1/4 cup sugar and 3 Tbs. water and process until smooth. Strain the raspberry sauce through a fine-mesh sieve into a bowl and discard the seeds.

Spoon the mousse into individual bowls and drizzle generously with the raspberry sauce. Garnish with the remaining whole berries and serve immediately. Serves 8.