Strawberries with Ricotta Mousse (Fragole con il “Mousse” di Ricotta)
In Rome, nothing evokes summer better than capping off a dinner with a dish of fresh fragole (strawberries) or fragoline di bosco (wild strawberries). The best are from the town of Nemi, which sits on a picturesque rise above a lake of the same name, southeast of Rome. A scoop of crema (custard) gelato or a squeeze of lemon juice and spoonful of sugar are the usual accompaniments for the berries, but their partner in this recipe is a sweet and decadent mix of ricotta, mascarpone cheese and whipped cream.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Brandy | not in our table | 0 |
| Champagne | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. whole milk ricotta cheese, preferably fresh
- 8 oz. mascarpone cheese
- 2/3 cup sugar
- 1/4 cup rum or brandy
- 1 cup heavy cream
- 1 lb. strawberries, hulled and quartered lengthwise
- 2 Tbs. confectioners’ sugar
- 1 tsp. white wine vinegar or Champagne vinegar
- Fresh mint leaves for garnish