Ingredients
- 200g crème fraîche
- 2 tbsp icing sugar
- 1 tsp vanilla bean paste
- 160g (1/2 cup) lemon curd, stirred to loosen, plus extra, to serve
- 45g (1/4 cup) Vienna almonds, choppe
- Fresh blueberries, to serve
- Edible fresh violets, to serve (optional)
- Fresh mint leaves, to serve (optional)
- Select all ingredients
Procedure
- Use electric beaters to beat the ricotta (200g fresh ricotta) in a bowl until smooth. Add the crème fraîche (200g crème fraîche), icing sugar (2 tbsp icing sugar) and vanilla (1 tsp vanilla bean paste). Beat until thickened slightly. Fold in the lemon curd (160g (1/2 cup) lemon curd, stirred to loosen, plus extra, to serve).
- Spoon extra lemon curd among four 125ml (1/2 cup) serving glasses. Divide the ricotta mousse among the glasses. Place in the fridge for 2 hours or until firm.
- Serve topped with the almonds (45g (1/4 cup) Vienna almonds, chopped) and blueberries (Fresh blueberries, to serve), and violets (Edible fresh violets, to serve (optional)) and mint (Fresh mint leaves, to serve (optional)), if using.