As I mentioned in the last blog post, I have been anxious to try Giada Di Laurentiis’s recipe for ricotta raspberry mousse since I saw it on her show last week. I like subtle sweets and this dessert has only four ingredients and no baking necessary; just my style. I started with part-skim ricotta (Giada’s recipe called for whole-milk ricotta, so use this if you would like!), pulsed it in the food processor for about 20 seconds and added a half a cup of good quality raspberry jam. Using a hand mixer, I then whipped up my own whipped cream using 1 cup of heavy whipping cream. After beating until thick (about a minute), I added 3 tablespoons of confectioners’ sugar and continued beating until soft peaks. Then, I folded the whipped cream into the ricotta/raspberry mixture. Refrigerate (about 1-2 hours) and add fresh raspberries before serving.
While the dessert chilled in the fridge, I made a variation of egg soufflé with a side salad and fresh bread. I bought fresh bread and a bag of spring mix salad from the grocery store to help . An easy dressing I make is a super easy balsamic vinaigrette. I drizzled about a tablespoon of olive oil and a tablespoon of balsamic vinaigrette with a teaspoon of cracked black pepper and half a teaspoon of salt.
The egg soufflé (for two) is 3 eggs, ¼ cup of half and half, 1.5 ounces of shredded cheddar cheese, about half a cup of frozen vegetables (I used mixed vegetables, removing as much liquid as possible, but frozen broccoli would work great), 1/8 teaspoon of nutmeg, salt and pepper to taste. Mix in a bowl and add to buttered ramekins. Bake at 350 for about 35-40 minutes or until golden brown. These were great for dinner but could absolutely be served for a delicious breakfast/brunch. Enjoy; we did!
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