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Honey Lemon Ricotta Mousse Domes

  • Yield: 4 1x

Ingredients

Scale
  • For the Ricotta Mousse Domes:
  • 1 1/2 cups whole milk ricotta cheese
  • 1 cup heavy cream
  • 1/3 cup honey
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp unflavored gelatin
  • 2 tbsp warm water
  • For the Lemon Cookie Base:
  • 1 cup crushed butter cookies
  • 3 tbsp melted butter
  • 1 tbsp brown sugar
  • Pinch of salt
  • For the Honey Lemon Glaze:
  • 1/3 cup honey
  • 2 tbsp fresh lemon juice
  • 1 tsp cornstarch
  • 2 tbsp water
  • For Garnish (optional):
  • Thin lemon slices
  • Fresh mint leaves
  • Extra lemon zest

Instructions

  1. 1. In a small bowl, dissolve gelatin in warm water and let sit for 5 minutes.
  2. 2. In a large bowl, whisk ricotta cheese, honey, powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth.
  3. 3. In a separate bowl, whip heavy cream until soft peaks form. Fold into the ricotta mixture.
  4. 4. Melt the gelatin mixture gently and stir into the mousse until fully combined.
  5. 5. Pour the mousse into silicone dome molds and refrigerate for at least 4 hours until firm.
  6. 6. Combine crushed butter cookies, melted butter, brown sugar, and salt. Press lightly onto serving plates to create the base.
  7. 7. In a saucepan, heat honey and lemon juice. Mix cornstarch with water and stir into the saucepan. Simmer for 1–2 minutes until glossy.
  8. 8. Unmold the ricotta domes onto the cookie base and spoon the glaze over the top.
  9. 9. Garnish with lemon slices, mint leaves, and extra lemon zest before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 390
  • Sugar: 24g
  • Fat: 26g
  • Carbohydrates: 32g
  • Protein: 9g