Honey Ricotta Mousse with Berry Compote

This sweet tangy mousse is great for a light dessert. Use your favourite or any leftover frozen berries for the topping.

Difficulty

Low

Time

20 min

Author

Kenwood

Ingredients

Servings

2

250 , drained

1

1

1

130

200

½ , zest of

2

0.5

Utensils

Bowl (large), Saucepan, 2 Serving glasses, FDP23.140GR, FDP23.380GR, FDP22.130RD, FDP23.380GY, FDP22.130GY, FDP23.380RD, Knife Blade

Instructions

Step 1

Fit the Knife Blade.

Add ricotta cheese, honey, vanilla bean paste and salt into the appliance bowl.

Blend until smooth.

Transfer the mixture into a clean bowl.

Step 2

Clean the appliance bowl and the Knife Blade.

Add cream into the appliance bowl.

Blend until stiff peaks are forming.

Transfer the whipped cream to the bowl with the ricotta mixture and gently fold in.

Divide the mousse between the serving glasses.

Chill in the fridge until needed.

Step 3

Add frozen mixed berries, lime zest, lime juice and honey into a saucepan.

Cook on a medium heat, stirring frequently, until combined.

Cook on a medium heat until thickened and berries start to burst.

Tip: If you prefer a smoother berry sauce, you could squash the cooked berries or even blend in the food processor.

Remove from the heat and let cool.

Spoon the berry sauce onto the mousse.


Serve.