Ricotta Mascapone Mousse With Balsamic Strawberries |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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. I did change it here to see the values with Splenda instead of sugar as per her original recipe. At this moment, I have not made it yet but want to archive it here for future cravings and reference. I have had something similar to this when I was at my first/only stay at a Bed and Breakfast but it was fresh PEARS. It actually was just sliced pears with balsamic vinegar drizzled on it. Anyways, I have craved these flavors together ever since. Servings and times to prepare are approximate estimations at this time. The two hour prep time is for the refrigeration of the cheese mixture. Ingredients:
1 cup heavy cream |
1 lb whole milk ricotta cheese |
8 ounces mascarpone cheese |
3/4 cup splenda sugar substitute |
1 lemon, zest of |
2 lbs fresh strawberries, cleaned and quartered |
1/4 cup balsamic vinegar |
Directions:
1. In a medium bowl, beat heavy cream until peaks form.
2. In a larger bowl, combine ricotta, mascarpone, 1/2 cup of Splenda and the lemon zest. Using an electric mixer, wip this mixture until it blended and smooth.
3. Gently fold whipped cream and the ricotta mixture until it is smooth.
4. Cover and refrigerate for about 2 hours.
5. Prep strawberries and place in another bowl.
6. Half an hour before serving, gently mix in the remaining 1/4 cup Splenda and balsamic vinegar.
7. WARNING: Do not let strawberries sit in balsamic vinegar longer than 30 minutes as it will cook the berries and make them mushy.
8. When ready to serve, fill serving bowls halfway full with strawberries and their juices.
9. Spoon or Pipe on ricotta/mascarpone mousse.
10. Enjoy!
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