Lemon Ricotta Mousse with Shortbread Cookies

Servings:

8-10 servings

Ingredients:

For the Mousse:

• 1 cup (240 ml) heavy cream
• 1/2 cup (120 g) granulated sugar
• 2 large egg yolks
• 2 tbsp (30 g) freshly squeezed lemon juice
• 1 tsp (5 g) vanilla extract
• 8 oz (225 g) ricotta cheese

For the Shortbread Cookies:

• 1 1/2 sticks (190 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 2 cups (250 g) all-purpose flour
• 1 tsp (5 g) salt

Instructions:

For the Mousse:

1. In a medium bowl, whisk together the heavy cream and granulated sugar until stiff peaks form.
2. In a separate bowl, whisk together the egg yolks, lemon juice, and vanilla extract.
3. Add the ricotta cheese to the egg yolk mixture and whisk until smooth.
4. Fold in the whipped cream until no white streaks remain.
5. Spoon the mousse into individual serving cups or a large serving dish.

For the Shortbread Cookies:

1. Preheat the oven to 300°F (150°C) with rack in middle.
2. In a medium bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add the flour and salt; mix until just combined.
4. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
5. Cut into desired shapes using a cookie cutter.
6. Place the cookies on a baking sheet lined with parchment paper, leaving about 1 inch of space between each cookie.
7. Bake for 18-20 minutes or until lightly golden brown.

Notes:

The lemon ricotta mousse can be made ahead and refrigerated for up to 24 hours. The shortbread cookies are best served fresh but can be stored in an airtight container at room temperature for up to 3 days.