Ricotta-Mascarpone Mousse with Balsamic Strawberries

Print

Ever stumble upon something that everyone else seems to know about or has tried, but for you it’s a brand new oh-my-gosh discovery, and then you feel like an idiot, because, where have you been?

For me, that something was the combination of fresh strawberries, sugar and balsamic vinegar. I’ve certainly heard rumblings about it (check out some of the links at the end of this recipe), but the idea of adding any kind of vinegar to strawberries just didn’t seem right. How wonderful to be oh-so-wrong.

Strawberries

Of course you do need to use balsamic vinegar, an aged, deeply flavored, somewhat sweet vinegar; an ordinary vinegar probably won’t taste that good; if that’s all you have use some grated lemon zest and a little lemon juice instead.

The mousse is extremely easy to make – folded together whipped cream, mascarpone and ricotta cheeses. This recipe is based on one from our local Sacramento food celebrity chef, Biba Caggiano, and is a great mostly make-ahead recipe for summer entertaining.

Ricotta-Mascarpone Mousse with Balsamic Strawberries Recipe

Print
  • Prep time: 20 minutes
  • Chilling time: 2 hours
  • Yield: Serves 8

Ingredients

  • 1 cup heavy cream
  • 1 pound whole milk ricotta cheese
  • 8 ounces mascarpone cheese
  • 3/4 cup granulated sugar
  • Grated zest of one lemon
  • 2 pounds strawberries, hulled and cut into quarters
  • 1/4 cup balsamic vinegar, or to taste

Method

1 In a medium bowl, beat the cream until soft peaks form.

ricotta-mascarpone-mousse-strawberries-method-600-2
2 In a large bowl combine the ricotta, mascarpone, 1/2 cup of the sugar, and lemon zest. Using an electric beater, whip the ricotta-mascarpone mixture until thoroughly combined and smooth.

ricotta-mascarpone-mousse-strawberries-method-600-3 ricotta-mascarpone-mousse-strawberries-method-600-4

3 Gradually fold the whipped cream into the ricotta until the mixture is smooth. Cover and refrigerate for a couple of hours.

4 Put strawberries in another bowl. Half an hour before serving gently mix in the remaining sugar and balsamic vinegar. Make sure you don't let the strawberries sit in the balsamic vinegar much longer than 30 minutes before serving or the acidity of the vinegar will cook the strawberries.

5 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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Ricotta-Mascarpone Mousse with Balsamic Strawberries on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Links:

Early strawberries in balsamic vinegar from Maki of Just Hungry

Honey-balsamic strawberries with vanilla mascarpone from Anne of Anne's Food

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 21 Comments

  • Sandi

    How would I save a favorite recipe you post to a recipe box for future, instead of printing it? Is there a place on your website? Love your recipes!

  • naomi

    How do you think this would be served in chocolate cups?

    That’s an interesting idea. If you try it that way, please let us know how it turns out for you. ~Elise

  • kris

    This was awesome, even the three-year-old loved it! Thank you for your wonderful recipes.

  • Sara

    I’m interested in trying this, but I’d like to make it a day in advance of the dinner I’d like to have it for. I’ve seen other recipes for balsamic strawberries, they say you should leave the strawberries in the liquid for a few hours or even overnight. This recipe says not to leave them in the liquid for more than 30 minutes – maybe I should bring the ingredients in a separate container and mix it up while we eat dinner?

    If you leave the strawberries in the vinegar overnight, they will turn to mush. I would bring the ingredients in a separate container and mix while you eat dinner. ~Elise

  • Josette

    I just made this for my sister who just had a baby this week. SHE LOVED IT!! A nice change from the desserts I usually make. definte keeper.

View Responses / View More Comments / Leave a Comment