Ricotta Mousse can be made in just 10-minutes with 4 simple ingredients. This no-bake, make-ahead raspberry mousse is a creamy, decadent and delicious.
Purée ricotta and raspberries in a blender until smooth. Transfer to a large bowl; set aside.
In a separate bowl, using an electric mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks.
Fold in cream into the ricotta mixture in 3 stages. Spoon the mousse into serving bowls and refrigerate for at least 1 hour.
Garnish with fresh raspberries and mint sprigs and serve.
Notes
Mousse will keep in the refrigerator, tightly covered, for up to four days.