Recipe courtesy of Clarissa Dickson Wright
30 min
30 min
4 servings


  • 3 1/2 ounces ricotta cheese
  • 1 egg yolk
  • 1 teaspoon caster sugar (superfine)
  • 1 lemon, juiced, zest grated
  • 7 ounces watercress leaves, finely chopped
  • 1/2 sachet powdered gelatin, dissolved in 4 tablespoons water
  • Salt and freshly ground black pepper
  • 2 egg whites


For the mousse, mix together the ricotta, egg yolk, and sugar, beating well. Add the lemon juice and zest and then the finely chopped watercress. Stir in the gelatin and season with salt and pepper. Whisk the egg whites until they are stiff, and fold in. 

Line small ramekins with plastic wrap and fill with mousse bringing the wrap over the top of the mousse. Chill until the mousse is just set. Unmold and serve.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Gingered Watercress

Recipe courtesy of Laura Calder

Chocolate Mousse

Recipe courtesy of Alton Brown

Aunt Chelle's Three Cheese Macaroni and Cheese

Recipe courtesy of Michelle Jones


So Much Pretty Food Here