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.