Recipes Desserts Mousse Honey-Ricotta Mousse with Strawberries Be the first to rate & review! This velvety-smooth, berry-topped mousse requires very little time to make – it comes together in just 15 minutes, and then needs just an hour in the refrigerator to firm up. Ricotta cheese, quickly whipped in a food processor with honey and vanilla, forms the base of the mousse. Folding whipped cream into the ricotta yields a luscious, velvety dessert. With a recipe like this one that calls for just a few ingredients, it's important to use the best you can find. Start with homemade ricotta, or the best, freshest ricotta you can find at the store or farmer's market. Then, to complement the subtly milky, pleasantly grassy flavor of that ricotta, use a mild clover honey. The honey-ricotta mousse is a beautiful canvas for all kinds of toppings. Here, it's garnished with crunchy sliced toasted almonds and juicy fresh strawberries and a final drizzle of honey, but it's adaptable to what's in season or what you like best: you can substitute sweet orange segments or jammy figs for the strawberries, change up the honey drizzle with maple syrup, or try another crunchy topping, like your favorite granola or crushed pistachios, in place of the sliced almonds. By Paige Grandjean Paige Grandjean Instagram Website Title: Associate Food Editor, Food & WineLocation: Birmingham, AlabamaEducation: Wine & Spirit Education Trust (WSET) Level 2 Award in Spirits, International Association of Culinary Professionals Cookbook Judge: Baking Category 2021Expertise: recipe development, food styling.Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award-winning cookbooks, and digital platforms.Experience: Paige Grandjean has spent her entire career in food media. As a former recipe tester and developer in the Meredith Food Studios, she worked on recipes for numerous print and digital brands. Her extensive test kitchen experience landed her a spot as a panel speaker at the International Association of Culinary Professionals (IACP) annual conference in 2020. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine lamination cover story earning a spot as a Folio: Eddie and Ozzie Award finalist. As the current associate food editor for Food & Wine, Paige assists in overseeing all food content for the internationally acclaimed brand. Food & Wine's Editorial Guidelines Published on February 23, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner Active Time: 15 mins Total Time: 1 hrs 15 mins Servings: 4 Yield: 4 to 6 servings Ingredients 1 pound Homemade Fresh Ricotta or store-bought fresh ricotta, drained 2 tablespoons clover honey, plus more for drizzling 1 ½ teaspoons vanilla bean paste or extract Pinch of kosher salt 1 cup heavy cream Toasted almond slices, sliced fresh strawberries, and fresh mint leaves, for garnish Directions Process ricotta, honey, vanilla bean paste, and salt in a food processor until very smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Whip heavy cream in a large bowl until stiff peaks form, 1 to 2 minutes. Add ricotta mixture, and gently whisk to combine. Using a rubber spatula, fold mixture until evenly incorporated, 3 to 5 times. Divide mixture evenly among 4 glasses or bowls. Cover and refrigerate until firm and set, at least 1 hour or up to overnight. Garnish mousse with toasted almond slices, sliced fresh strawberries, mint leaves, and a drizzle of honey. Serve immediately. Make Ahead Prepared mousse can be covered and refrigerated up to 1 day. Rate it Print