{"id":14857,"date":"2023-08-04T11:20:48","date_gmt":"2023-08-04T11:20:48","guid":{"rendered":"https:\/\/nobili.sviluppo.spherica.it\/ricotta-and-strawberry-mousse\/"},"modified":"2026-01-12T12:07:26","modified_gmt":"2026-01-12T12:07:26","slug":"ricotta-and-strawberry-mousse","status":"publish","type":"post","link":"https:\/\/nobili.sviluppo.spherica.it\/en\/ricotta-and-strawberry-mousse\/","title":{"rendered":"Ricotta and Strawberry Mousse"},"content":{"rendered":"

The summer heat still makes us seek fresh and thirst-quenching foods<\/strong>, which is why today we offer you a sweet and light version to refresh your summer, a strawberry and ricotta mousse<\/strong> with a lively touch of limoncello<\/strong>.<\/p>\n

INGREDIENTS<\/h3>\n
    \n
  • 200 ml of limoncello<\/li>\n
  • 300 g of ricotta<\/li>\n
  • 2 egg whites<\/li>\n
  • 10 g of gelatin sheets<\/li>\n
  • 150 g of powdered sugar<\/li>\n
  • 350 g of strawberries<\/li>\n
  • Salt to taste<\/li>\n
  • Mint to taste<\/li>\n<\/ul>\n

    PREPARATION<\/h3>\n

    Start by cleaning the strawberries<\/strong> with cold water and removing the leaves. Then slice 300g and place them in a bowl to marinate<\/strong> in the fridge for an hour with 150 ml of limoncello<\/strong> and 20 g of powdered sugar<\/strong>. <\/p>\n

    While waiting, soak the gelatin in cold water<\/strong>. In a bowl, combine and mix the ricotta<\/strong>, previously sifted<\/strong> with the remaining powdered sugar<\/strong>, and a bit of sauce<\/strong> created from the marinated strawberries. Sift everything again until you obtain a smooth and homogeneous cream<\/strong>. <\/p>\n

    Now, in a saucepan, heat the remaining limoncello and add the squeezed gelatin<\/strong> until it dissolves. Once this process is complete, add the limoncello gelatin to the ricotta and let it cool. In a separate bowl, whip the egg whites until stiff<\/strong> with a pinch of salt<\/strong>, then fold them into the ricotta. <\/p>\n

    Take the strawberries from the fridge and start creating, in deep glasses or cups (about 4 should result), a base with some strawberries<\/strong>, then place a good layer of mousse<\/strong> on top and let it set in the fridge<\/strong> for about an hour.<\/p>\n

    Decorate<\/strong> the mousse with the remaining strawberries cut in half and a few mint leaves.<\/p>\n","protected":false},"excerpt":{"rendered":"

    The summer heat still makes us seek fresh and thirst-quenching foods, which is why today we offer you a sweet and light version to refresh your summer, a strawberry and ricotta mousse with a lively touch of limoncello. INGREDIENTS 200 ml of limoncello 300 g of ricotta 2 egg whites 10 g of gelatin sheets 150 g of powdered sugar 350 g of strawberries Salt to taste Mint to taste PREPARATION Start by cleaning the strawberries with cold water and removing the leaves. Then slice 300g and place them in a bowl to marinate in the fridge for an hour with 150 ml of limoncello and 20 g of powdered sugar. While waiting, soak the gelatin in cold water. In a bowl, combine and mix the ricotta, previously sifted with the remaining powdered sugar, and a bit of sauce created from the marinated strawberries. Sift everything again until you obtain a smooth and homogeneous cream. Now, in a saucepan, heat the remaining limoncello and add the squeezed gelatin until it dissolves. Once this process is complete, add the limoncello gelatin to the ricotta and let it cool. In a separate bowl, whip the egg whites until stiff with a pinch of salt, then fold them into the ricotta. Take the strawberries from the fridge and start creating, in deep glasses or cups (about 4 should result), a base with some strawberries, then place a good layer of mousse on top and let it set in the fridge for about an hour. Decorate the mousse with the remaining strawberries cut in half and a few mint leaves.<\/p>\n","protected":false},"author":2,"featured_media":14858,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[453,462,461,451,452],"tags":[456,555,558,556,557,554],"class_list":["post-14857","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-digustinobili-in-cucina","category-fastgood","category-functional","category-news","category-tradizionale","tag-ricotta","tag-ricotta-desserts","tag-ricotta-mousse","tag-strawberries-and-ricotta","tag-strawberry-mousse","tag-sweets"],"acf":[],"_links":{"self":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14857","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/comments?post=14857"}],"version-history":[{"count":0,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14857\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media\/14858"}],"wp:attachment":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media?parent=14857"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/categories?post=14857"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/tags?post=14857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}