Imagine the sun-lit moment of serving something light yet luxurious: you spoon into a softly chilled cup, the airy mousse gives way to a burst of vibrant blueberries, and the faint scent of fresh lemon zest fills the air. Inspired by the idea of using ricotta as a creamy dessert foundation, I’ve transformed it into a refined treat—a mousse that feels indulgent but keeps things simple.
The texture is whisper-soft, the flavor bright and balanced, and it’s ready in under 15 minutes. Whether you’re winding down after dinner or treating guests, these mousse cups deliver that joyful “just-right” sweet moment.
Instructions
- In a medium mixing bowl, combine ricotta cheese, lemon juice, lemon zest, powdered sweetener, vanilla extract and a pinch of salt. Use a whisk or electric mixer on low speed until smooth and slightly aerated (about 1 minute).
- In a separate chilled bowl, whip the heavy cream until soft peaks form (you should see gentle peaks that just hold their shape).
- Gently fold the whipped cream into the ricotta mixture in two additions—first half, then the rest—folding just until the mixture is homogeneous and airy. You should still see a few billowy folds.
- Prepare four serving cups. Spoon about ¼ cup of the mousse into each cup. Then add ~2 tbsp fresh blueberries on top of the mousse. Next, spoon another ¼ cup mousse layer to fill the cups, pressing lightly so the blueberries settle just beneath the top layer.
- Chill the cups in the refrigerator for at least 30 minutes (or up to 2 hours) to firm slightly and allow flavours to meld.
- Before serving, top each cup with a handful of fresh blueberries, a sprinkle of lemon zest and a mint leaf. Optionally, scatter the toasted almonds on top for a light crunch. Serve immediately so it retains its airy texture.
Nutrition Facts (approximate per serving)
- Calories: 230 kcal
- Protein: 8 g
- Carbohydrates: 9 g
- Fat: 17 g
- Fiber: 1 g
- Sugar: 6 g
- Sodium: 90 mg
Ingredients
Method
- In a medium mixing bowl, combine ricotta cheese, lemon juice, lemon zest, powdered sweetener, vanilla extract and a pinch of salt. Use a whisk or electric mixer on low speed until smooth and slightly aerated (about 1 minute).
- In a separate chilled bowl, whip the heavy cream until soft peaks form (you should see gentle peaks that just hold their shape).
- Gently fold the whipped cream into the ricotta mixture in two additions—first half, then the rest—folding just until the mixture is homogeneous and airy. You should still see a few billowy folds.
- Prepare four serving cups. Spoon about ¼ cup of the mousse into each cup. Then add ~2 tbsp fresh blueberries on top of the mousse. Next, spoon another ¼ cup mousse layer to fill the cups, pressing lightly so the blueberries settle just beneath the top layer.
- Chill the cups in the refrigerator for at least 30 minutes (or up to 2 hours) to firm slightly and allow flavours to meld.
- Before serving, top each cup with a handful of fresh blueberries, a sprinkle of lemon zest and a mint leaf. Optionally, scatter the toasted almonds on top for a light crunch. Serve immediately so it retains its airy texture.
Notes
- Tip: Use whole-milk ricotta and cold cream—these make the texture rich and smooth. Lower-fat ricotta may result in a slightly grainy mousse.
- Tip: Chill your serving cups beforehand for an extra crisp, refreshing experience.
- Variation (Vegan/Dairy-free): Use a dairy-free ricotta alternative (e.g., almond-milk based) and coconut cream instead of heavy cream, adjusting sweetener to taste.
- Variation (Flavor Twist): Replace blueberries with fresh raspberries and a drizzle of honey for a tart-sweet contrast.
- Variation (Make-ahead): You can prepare the mousse up to 24 hours ahead and layer fruit just before serving. Keep covered in the fridge.
FAQs
Q: Can I make this ahead of time?
A: Yes — prepare the mousse and layer it into cups, then refrigerate covered. Add fresh fruit garnish just before serving for best texture and appearance.
Q: How should I store leftovers?
A: Cover any leftover mousse cups tightly and keep in the refrigerator for up to 2 days. The texture may soften slightly but will still be enjoyable.
Q: Can I make it gluten-free or low-carb?
A: Absolutely. The base recipe is naturally gluten-free. Use a powdered sweetener or low-carb sweetener to keep it suitable for low-carb diets.
Q: My mousse looked soupy — what went wrong?
A: That likely means the whipped cream wasn’t stable or there was too much liquid in the ricotta mixture. Ensure the cream is well whipped, fold gently, and chill for the full 30 minutes before serving to firm up.
