Raspberry-Ricotta Mousse

Directions

1. 1
   In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds.
2. 2
   Add the jam and pulse until combined.
3. 3
   Transfer to a large bowl.
4. 4
   In a separate bowl, using an electric hand mixer, beat the cream until thick.
5. 5
   Add the powdered sugar and continue to beat until the cream holds stiff peaks.
6. 6
   Working in batches, carefully fold the cream mixture into the ricotta mixture.
7. 7
   Spoon the mousse into serving bowls and refrigerate for 1 hour.
8. 8
   Garnish with fresh raspberries and serve.