Raspberry mousse with galbani ricotta: a fruity, light and indulgent dessert

Preparazione

• 1

  Soak the gelatin in a bowl of cold water for 5–10 minutes. Meanwhile, blend the raspberries until smooth to create a purée. If you prefer a finer texture, strain it to remove the seeds

• 2

  Pour the raspberry purée into a saucepan with half the sugar and the vanilla sugar. Warm gently over low heat. Remove from the heat and add the softened gelatin (or, if using agar‑agar, heat it for 1–2 minutes directly in the purée). Mix well, then let it cool slightly

• 3

  In another bowl, whip the cold cream into firm whipped cream. Gently fold in the Galbani Ricotta. Add the remaining sugar, then incorporate the cooled raspberry purée

• 4

  Spoon the mousse into small glasses or ramekins. Refrigerate for at least 4 hours until fully set

• This raspberry mousse with Galbani Ricotta shows that you can create light, airy desserts without butter or eggs. Ricotta naturally replaces part of the cream, giving the mousse a soft, creamy texture while keeping it lower in fat.

  To enhance the fruit flavor, add a splash of raspberry syrup or a little raspberry liqueur to the purée before mixing. For a brighter note, a touch of lemon works wonderfully too.

  Serve the mousse with a crisp cookie on the side, or add a layer of crushed biscuits at the bottom of each glass to create a contrast of textures.

  This recipe also works beautifully as a filling for pastries or entremets featuring red fruits. Simply let the mousse set in a pastry ring, freeze it, and use it as an insert in a layered dessert.