A creamy, light as air ricotta and mascarpone mousse pairs perfectly with fresh strawberries marinated in balsamic vinegar.
It’s ready in minutes!
For me, that something was the combination of fresh strawberries, sugar and balsamic vinegar.
Simply Recipes / Annika Panikker
How wonderful to be oh-so-wrong.
Of course you do need to usebalsamic vinegar, an aged, deeply flavored, somewhat sweet vinegar.
The mousse is extremely easy to make folded together whipped cream, mascarpone, and ricotta.
Simply Recipes / Annika Panikker
Even better than halving it?
Surprisingly, this mousse freezes beautifully.
Place leftover mousse and berries in separate zip-top freezer bags and press out any remaining air.
Simply Recipes / Annika Panikker
Freeze for up to 2 months.
To serve, thaw overnight in the fridge.
In a large bowl, whip the cream until soft peaks form.
Simply Recipes / Annika Panikker
Simple Tip!
Using a rubber spatula, fold the ingredients together until they are thoroughly combined and smooth.
Gradually fold the whipped cream into the ricotta until the mixture is smooth.
Simply Recipes / Annika Panikker
Cover and refrigerate for about 2 hours.
Put strawberries in another bowl.
30 minutes before serving gently mix in the balsamic vinegar and remaining 1/4 cup sugar.
Simply Recipes / Annika Panikker
When you are ready to serve, fill glass bowls halfway with the strawberries and their juices.
Spoon on the ricotta-mascarpone mousse or use a pastry bag to pipe the mousse.
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Simply Recipes / Annika Panikker
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Or freeze it for up to 2 months.
Simply Recipes / Annika Panikker
Simply Recipes / Annika Panikker
