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.
Ingredients
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
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.
Notes
- For best results, use fresh, seasonal apricots for maximum flavor.
- Adjust the sugar level based on the sweetness of the apricots.
- Lemon juice provides a non-alcoholic option with a fresh twist.