This Lemon Ricotta Mousse Cake is a delightful and refreshing dessert that boasts a light and airy texture with a bright, zesty lemon flavor complemented by the creamy richness of ricotta cheese. Unlike traditional heavy cakes, this mousse cake is incredibly smooth and almost melts in your mouth. It features a simple yet elegant construction, often without a traditional baked sponge base, allowing the delicate mousse to be the star. The subtle tang of the ricotta adds a unique depth of flavor, while the fresh lemon zest and juice provide a vibrant and invigorating citrus note. This dessert is perfect for any occasion, from a light after-dinner treat to a sophisticated offering for a gathering. Its delicate appearance and refreshing taste make it particularly appealing during warmer months. The mousse sets beautifully in the refrigerator, making it a convenient make-ahead dessert. Each spoonful offers a harmonious blend of creamy, tangy, and subtly sweet flavors, creating a truly memorable dessert experience.
Ingredients:
- 1 (15-ounce) container whole milk ricotta cheese
- 1 cup heavy cream, chilled
- 3/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest (from about 2-3 lemons)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 envelopes (about 4 1/2 teaspoons) unflavored gelatin powder
- 1/2 cup cold water
- Optional: Ladyfingers or crushed graham crackers for the base
- Optional garnish: Fresh berries, lemon slices, powdered sugar
Instructions:
1. Prepare the Gelatin:
In a small bowl, sprinkle the unflavored gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom (soften). This step is crucial for properly dissolving the gelatin and ensuring a smooth mousse. Blooming allows the gelatin granules to absorb the water evenly.
2. Combine Ricotta and Flavorings:
In a large mixing bowl, combine the ricotta cheese, granulated sugar, lemon juice, lemon zest, vanilla extract, and salt. Use an electric mixer (either a stand mixer or a handheld mixer) to beat these ingredients together until the mixture is smooth and creamy. Ensure there are no lumps of ricotta remaining. This step might take a few minutes of thorough mixing. The sugar will dissolve into the ricotta and lemon juice, creating a slightly looser consistency. The lemon zest will release its fragrant oils, infusing the mixture with a bright citrus aroma.
3. Dissolve the Gelatin:
Once the gelatin has bloomed, gently heat it in a small saucepan over low heat, stirring constantly until it is completely dissolved and clear. Be careful not to boil the gelatin, as this can weaken its setting power. Alternatively, you can microwave the bloomed gelatin in 10-second intervals, stirring after each interval, until it is fully dissolved.
4. Temper the Gelatin into the Ricotta Mixture:
Slowly pour the warm, dissolved gelatin into the ricotta mixture while continuously mixing on low speed. This process, known as tempering, gradually raises the temperature of the ricotta mixture and prevents the gelatin from seizing or forming lumps. Ensure the gelatin is fully incorporated into the ricotta mixture.
5. Whip the Heavy Cream:
In a separate clean and chilled bowl, using the same electric mixer (make sure the beaters are clean), whip the chilled heavy cream until stiff peaks form. Stiff peaks mean that when you lift the beaters, the cream holds its shape and the peaks stand upright. Be careful not to over-whip the cream, which can turn it into butter.
6. Fold the Whipped Cream into the Ricotta Mixture:
Gently fold the whipped cream into the ricotta-gelatin mixture. Use a spatula and a light hand to combine the two mixtures. The goal is to incorporate the airy whipped cream without deflating it, which will result in a light and fluffy mousse. Fold until just combined; avoid overmixing. Overmixing can cause the mousse to lose its volume.
7. Assemble the Mousse Cake (Optional Base):
If you desire a base for your mousse cake, you can line the bottom of a serving dish (like a glass dish as shown in the image, or a springform pan if you want to unmold it later) with ladyfingers or a layer of crushed graham crackers mixed with a little melted butter. This provides a textural contrast to the smooth mousse.
8. Chill the Mousse Cake:
Pour the lemon ricotta mousse mixture into your prepared dish or pan. Cover it with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the mousse to set completely. The gelatin needs sufficient time to firm up and create the desired mousse-like consistency.
9. Garnish and Serve:
Once the mousse cake has fully set, you can garnish it as desired. Fresh berries, such as raspberries, blueberries, or strawberries, add a beautiful color and a burst of fresh flavor. Thin slices of lemon can enhance the visual appeal and reinforce the lemon flavor. A light dusting of powdered sugar adds a touch of elegance. To serve, simply spoon the mousse directly from the dish or, if using a springform pan, carefully release the sides and slice. Enjoy this light and refreshing Lemon Ricotta Mousse Cake!