This Ricotta Mousse with Caramelized Apricots is a light and creamy dessert, perfect for summer gatherings. Combining the smoothness of ricotta with sweet, caramelized apricots, this dessert highlights the best of fresh, seasonal ingredients. With its fruity flavor and creamy texture, it’s a refreshing finish to any meal.

Gather Your Essentials

For the Mousse

500 g ricotta cheese, well-drained
200 g heavy cream, chilled
30 g powdered sugar

For the Caramelized Apricots

8-10 fresh apricots, pitted and chopped
3-5 tablespoons granulated sugar (adjust to taste)
½ vanilla bean (or 1 tsp vanilla extract)
½ shot of rum (optional; or use a splash of lemon juice for a non-alcoholic version)

Make It Like This

1. Prepare the Ricotta Mousse

Whip the Cream: Using a hand mixer or stand mixer, whip the chilled heavy cream until soft peaks form.
Combine with Ricotta: In a large mixing bowl, gently fold the ricotta into the whipped cream. Add the powdered sugar and beat until the mixture is smooth and fluffy.
Chill the Mousse: Place the mousse in the refrigerator to keep it cool while you prepare the apricots.

2. Caramelize the Apricots

Prepare the Vanilla: If using a vanilla bean, slice it lengthwise and scrape out the seeds.
Cook the Apricots: In a skillet over medium heat, add the chopped apricots, granulated sugar, and vanilla seeds or extract. Stir gently and cook for 1-2 minutes, allowing the apricots to soften.
Add Rum or Lemon Juice: Pour in the rum (or lemon juice for a non-alcoholic option) and continue cooking until most of the liquid evaporates, and the apricots are nicely caramelized. Set the apricots aside to cool slightly.

3. Assemble the Dessert

Layer the Apricots and Mousse: Divide the caramelized apricots evenly among serving glasses or bowls, creating a base layer of apricots. Spoon the ricotta mousse over the apricots, then add a few more caramelized apricot pieces on top for a beautiful presentation.

4. Chill and Serve

Refrigerate: Let the assembled desserts chill in the refrigerator for about 30 minutes to allow the flavors to meld.
Enjoy: Serve this velvety mousse chilled for a refreshing and satisfying treat.

Tips for Success

Use Fresh, Ripe Apricots: Ripe apricots will caramelize beautifully and provide the best flavor. If apricots aren’t in season, peaches or nectarines make excellent substitutes.
Choose Quality Ricotta: The texture of this dessert depends on the ricotta, so try to use a creamy, high-quality variety.
Make it Your Own: The rum adds a subtle warmth to the apricots, but lemon juice provides a refreshing twist if you prefer a non-alcoholic version.

Storage and Serving Suggestions

Storage: Leftovers can be covered and refrigerated for up to 2 days, though the mousse is best enjoyed fresh.
Serving Ideas: Garnish with fresh mint leaves, a sprinkle of crushed nuts, or a drizzle of honey for added flair.

This Ricotta Mousse with Caramelized Apricots is a crowd-pleasing dessert that perfectly balances creamy and fruity flavors. Enjoy this simple yet elegant treat as a lovely end to any summer meal!

Ricotta Mousse with Caramelized Apricots

This Ricotta Mousse with Caramelized Apricots is a quick, creamy, and fruity dessert ideal for summer gatherings. Fresh apricots and light ricotta create a refreshing treat with a hint of caramel sweetness. Perfectly chilled, it’s a summer favorite.

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Prep Time 15

Cook Time 5

Chill Time 30

Total Time 50

Course Dessert

Cuisine Italian

Servings 4 servings

Calories 270 kcal

Ingredients

8-10 fresh apricots pitted and chopped
500 g ricotta cheese well-drained
200 g heavy cream chilled
3-5 tbsp granulated sugar
30 g powdered sugar
½ vanilla bean or 1 tsp vanilla extract
½ shot rum optional; or a splash of lemon juice

Instructions

Whip the chilled cream to soft peaks. In a large bowl, gently fold the ricotta into the whipped cream, then add the powdered sugar. Beat until smooth. Refrigerate the mousse mixture while preparing the apricots.
Slice the vanilla bean lengthwise and scrape out the seeds. In a skillet, add the apricots, granulated sugar, and vanilla seeds (or vanilla extract if using). Cook over medium heat, stirring often, for 1-2 minutes.
Add the rum (or lemon juice) to the skillet and continue to cook until the liquid has mostly evaporated, and the apricots are softened and caramelized. Allow the apricots to cool slightly.
Divide the apricots between serving glasses or bowls, layering a portion on the bottom of each cup. Spoon the ricotta mousse over the apricots, then top with more caramelized apricot pieces.
Refrigerate for about 30 minutes to allow the flavors to meld before serving.