Sheep's Milk Ricotta Mousse With Strawberry Compote

Monday, July 01, 2013


Mousse

 A little workshop update before getting onto today's dessert: there are a few spots available for the workshop I am teaching with food stylist Tami Hardeman and prop stylist Mindi Shapiro July 26-28th in Birmingham (details here).
Two full days of complete hands on instructions about how to food style, prop and photograph challenging items such as cocktails, drinks, casseroles, dips and spreads. We will give you all our techniques and tips while working in a naturally lit professional photo studio in downtown Birmingham.

Now...

Every time I see berries I think about my parents, my family, my childhood, Provence and the Hautes Alpes. I can't help it. We would spend the greater part of the summer in the Alps where my parents have a chalet and pick berries by the side of the road. Wild strawberries, blueberries, blackberries, raspberries. It was one of the activities we loved to get involved in, as much as trout fishing on Sundays or snail "hunting" after the rain with my grandfather.


Strawberries

Buckets of strawberries, blueberries and blackberries would then be turned into jams and jellies. Jars upon jars would fill our pantry, my grandparents pantry and would be gifted to neighbors throughout the year. I always thought of my mother and grandmother as jam fairies. I do my best to follow suit and preserve or turn into jam the bounty of each season. I make smaller batches. I experiment a little bit more with spices and combinations.

I try to keep their teachings and legacy alive. I also turn much of what I gather and pick into baked goods, infusions and ice creams. When I get more than I can handle I make cobblers and crisps. Or clafoutis, sauces and compotes. Nothing gets lost. I love just cooking a big pot of berries into a soft compote to be spooned over yogurt, ice cream or mousse. A super simple way to end a summer meal. Soft textures and layers of flavors.

Sheeps Milk Ricotta

A few weeks ago, one of our freelance food stylists gifted me with a dozen eggs from her chickens and sheep's milk ricotta from her dairy farm, Dayspring Dairy. I knew right from the start that I wanted to turn the ricotta into a mousse. And layer it with berrries or berry compote. There is something special about homemade dairy. More so when you know the story and people behind it and what it took to have such treasure in my hands.

To make the most of that ricotta, I simply folded it with honey and whipped cream and layered it with softly cooked strawberries. A little soft, a little chunky, a little sweet and a whole lot perfect.
 
Mousse


Sheep's Milk Ricotta Mousse And Strawberry Compote:

Serves 6 to 8

Ingredients:
1 pound strawberries
1/2 cup granulated sugar
juice and zest of one small lemon
1 cup sheep's milk ricotta (cow's milk works fine although a bit more subtle in flavor)
1/4 cup honey
1/2 cup heavy whipping cream, whipped to soft peaks

Directions:
In a heavy saucepan, place the strawberries, sugar, lemon zest and juice and bring to a low boil over medium high heat. Stir well. Turn the heat to low and bring to a simmer. Continue to cook down the fruit, stirring occasionally for about 10 minutes. Remove from the heat and let cool to room temperature.
In large bowl, mix together the ricotta and honey. Gently fold in the whipped cream.
Layer the ricotta mixture and strawberry compote evenly among glasses or ramekins. Serve immediately.


38 comments:

gretchen said...

beautiful images as always! love that ana kelly... i worked in the oh tk with her 10 years ago. she's so gentle and talented. bummer to miss working with you, but they are certainly blessed to have had you join them!

Tieghan said...

This looks incredible! So pretty!

lacasasullaScogliera said...

Ma è delizioso!!!! e le tue foto fanno sì che si mangi tutto con gli...occhi!
baci
Elli

Seanna Lea said...

This sounds wonderfully delicious. The farmer's market is right down the street from where I work, so I think it is time for a trip there tomorrow to pick up summer dessert ingredients.

Susan Lindquist said...

Tasty to the eye and the palate!

Arianna Frasca said...

Wow! Very tasty look!

Laura Vein said...

Lovely :) Miss you, friend!

Jamie Stone said...

Ohhh I bet this is so yummy!

Jamie Stone said...

I bet this tastes amazing!

Lubna Karim said...

It's an treat visually.....lovely....

Alison Dulaney said...

This looks delicious!

Ondina Maria said...

Your work is ever sooooo inspiring: the photos, the recipes, hmmmm. Plus, your book is my bible and thanks to it (I've ready 3 times now!) I've managed to improve my photographs a lot. Thank you so much for carrying out such a great work Hélène :)

Nikki said...

How is the texture of the ricotta mousse? It looks beautiful & I'm sure it tastes even better...

ThisGirlBlogs said...

Mmmm that looks delightful! Anything with strawberries is a winner for me :)
www.thisbakergirlblogs.com

Judy Myer said...

OMG!!! What a heavenly dessert!!! Mousse plus strawberry? Ugggghh, this makes me hungry right now! Lovely photos and lovely food. Awesome!

Gaia said...

So easy and so delicious!

crumbsoflove said...

There is nothing better than fresh ricotta!!

Raquel Franz said...

Beautiful all around. Your work is amazing and I look forward to trying this recipe. Thanks for the inspiration!

Helen said...

looks great, Yuummm

Paige said...

This looks amazing; I'm a huge fan of strawberry compote! I'll have to try this. Thanks, Helene!

Asha Shivakumar said...

Such a beautiful and simple dessert.

petal and plume said...

what an incredible unique and wonderful recipe!
xx

Rocky Mountain Woman said...

I love the texture of fresh ricotta...this looks like something that could become quite obsessive....

lauriane said...

Great idea this dessert ! simple and beautiful... and as usual a lot of beautiful pictures. You're an artist !

Carla @ Gluten Free Recipe Box said...

Sounds and looks so yummy!

mouny said...

Wow this looks really amazing. They remind me of my balsamic-strawberry pops made with fresh strawberries :)

vanessa joie said...

looks beautiful and delicious. i've missed your blog so! finally getting back into the swing of things.

Hannah said...

Yum, this looks absolutely delicious. I love berry season and we're in the thick of it here - I need to go berry picking and make some of my father's strawberry vanilla jam.

Jude said...

Sheep's milk ricotta plus strawberry? Wow!!! A very yummy dessert!

Dayspring Dairy said...

Thanks Helene! Absolutely beautiful and looks delicious.

Dayspring Dairy said...

Thanks Helene for a beautiful post!

simonaskitchen Simona Cherubini said...

So pretty picts!!!

MacLean said...

Amazing how often the most simple things are the most delicious!

Carla said...

Great dessert looks great as well.

Klfoodblog.com said...

hi Helen, admire your work and wanted to ask you a question. Could you possibly tell me where did you buy these lovely glasses on picture number 4. They are simple yet gorgeous, would appreaciate your reply. Thx a mill

stylewomen said...

Hmm this looks delicious! :) i want try...
The best recipe

Helene said...

Klfoodblog.com: I got them a couple of years ago at CB2.

Thanks everyone!

MoonLight said...

I've made ricotta myself several times and not once have I thought of turning it into a sweet dessert! I'm definitely going to try this though.. It sounds delish!

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