If you’re craving a dessert that feels like summer in a bowl, this citrus ricotta mousse is just the thing. It’s light, creamy, naturally sweetened with honey, and bursting with bright citrus flavor. Whether you’re hosting brunch, planning a picnic, or just want something refreshing after dinner, this elegant treat checks every box.
This guide will walk you through how to make this dreamy ricotta mousse from scratch, plus share ideas for serving, expert tips, and fun flavor twists you can try.
Why You’ll Love This Light & Fluffy Ricotta Mousse
This dessert has everything you want in a warm-weather sweet:
- Naturally sweetened with honey or powdered sugar — no refined sugar needed.
- Simple to prepare — no baking, no complicated steps, no fancy equipment.
- Super versatile — perfect on its own or layered with fruit, nuts, or cookies.
- Elegant but effortless — makes an impressive dish for brunch, dinner parties, or a cozy night in.
Let’s Talk Ricotta: Choosing the Right One
The key to a creamy, silky mousse is good ricotta. Go for whole milk ricotta, and if you can find fresh, even better!
- Drain if watery: Place the ricotta in a fine mesh strainer or cheesecloth for 20–30 minutes to remove excess liquid.
- Blend for smoothness: Pulse the ricotta in a food processor or use an immersion blender to make it ultra-smooth — no graininess here!
Sweeten It Naturally: Honey or Powdered Sugar?
Both options work great — here’s how to choose:
- Honey: Offers a floral, warm sweetness that complements citrus beautifully.
- Powdered sugar: Dissolves quickly and gives a lighter, more neutral flavor.
Taste as you mix and adjust the sweetness to your preference before chilling.
Bright Citrus Flavor, Two Ways
This mousse gets its zesty kick from both zest and juice:
- Zest: Use the finely grated zest of 1 orange — or mix lemon, lime, and orange for more complexity.
- Juice: Just 1–2 tablespoons of freshly squeezed citrus juice brightens the flavor.
Pro tip: Always zest your fruit before juicing it — much easier!
How to Make Citrus Ricotta Mousse (Step-by-Step)
Whip the cream
Start with cold heavy cream and a chilled bowl. Whip until soft peaks form — smooth, fluffy, but not stiff.
Mix the ricotta base
In another bowl, combine ricotta, sweetener, citrus zest, juice, a splash of vanilla, and a pinch of salt. Blend until smooth and creamy.
Fold it all together
Gently fold the whipped cream into the ricotta mixture. Be delicate to keep the mousse airy and light.
Chill to set
Spoon into small cups or bowls. Refrigerate for at least 30 minutes (or longer for a firmer texture).
Serve & garnish
Right before serving, top with fresh berries, crushed biscotti, toasted nuts, or a sprinkle of zest.
Creative Ways to Serve This Mousse
Skip the plain bowls and try one of these serving ideas:
- Parfait-style: Layer mousse with granola, crushed amaretti, or shortbread and fresh fruit.
- Over fruit: Spoon on top of grilled peaches, roasted figs, or caramelized pineapple.
- Rustic: Serve in small ceramic ramekins with a drizzle of honey and chopped nuts.
- As a dip: Pair with biscotti, fresh fruit slices, or crisp ladyfingers for dipping.
Tips for Mousse Perfection
✔ Chill thoroughly — it firms up the mousse and blends the flavors.
✔ Use fresh, ripe citrus — it makes all the difference in aroma and taste.
✔ Taste and adjust — add a little more honey or juice if needed.
✔ Fold gently — this keeps the texture fluffy, not dense.
✔ Garnish just before serving — so toppings stay crisp and fresh.
Fun Flavor Twists to Try
Want to mix it up? Here are a few variations to play with:
- Lemon-Lovers’ Dream: Use only lemon zest and juice for a sharper citrus bite.
- Chocolate Swirl: Drizzle dark chocolate over the top or fold in cocoa powder.
- Cherry Bliss: Top with chopped maraschino cherries or juicy fresh cherries.
- Tropical Vibes: Go heavy on lime zest and add toasted coconut flakes.
Same base recipe, totally different flavor vibes!
Why This Mousse Belongs in Your Recipe Collection
This citrus ricotta mousse is a must-try because:
- It comes together in just 15 minutes.
- It’s light enough to enjoy even after a big meal.
- It’s flexible, customizable, and always crowd-pleasing.
- Plus, it’s naturally gluten-free and easy to make sugar-free if needed!
Storage & Make-Ahead Tips
- Refrigerator: Store in the fridge for up to 2 days. Keep it covered!
- Freezing? Not ideal — it affects the creamy texture.
- Make ahead: Prep the mousse the night before, then add toppings just before serving.
Fresh, Elegant, and Perfect for Any Occasion
Whether it’s a weeknight dessert or the finale to a dinner party, this easy citrus ricotta mousse brings a burst of sunshine and a touch of sophistication to your table. It’s creamy, dreamy, and destined to become a favorite.
Creamy Citrus Ricotta Mousse
Ingredients
- 1 cup whole milk ricotta cheese (drained if watery)
- 1/2 cup heavy cream
- 2–3 tbsp honey (or powdered sugar, to taste)
- Zest of 1 orange (or mix of orange, lemon, and lime)
- 1–2 tbsp fresh citrus juice (orange, lemon, or lime)
- 1/2 tsp vanilla extract
- *Pinch of salt
Optional Toppings
- Fresh berries (strawberries, raspberries, blueberries)
- Crushed biscotti, amaretti, or shortbread cookies
- Toasted pistachios or sliced almonds
- Extra citrus zest or drizzle of honey
- Fresh mint sprigs
Instructions
- Whip the cream
In a cold mixing bowl, beat the heavy cream until soft peaks form. Set aside. - Make the ricotta base
In a separate bowl, combine the ricotta, honey or powdered sugar, citrus zest, juice, vanilla, and salt.
Optional: For an extra smooth mousse, blend until silky using a food processor or immersion blender. - Fold together
Gently fold the whipped cream into the ricotta mixture until fully combined and fluffy. - Chill
Spoon into small dessert cups or bowls and refrigerate for at least 30 minutes before serving. - Garnish & enjoy
Top with your favorite berries, nuts, citrus zest, or crushed cookies just before serving.
🍽 Serving Ideas
- Layer into parfaits with cookie crumbs and fruit.
- Spoon over grilled peaches, figs, or caramelized pineapple.
- Serve alongside lemon shortbread or biscotti for dipping.