And... just like that it's May.
Soon enough it will be summer, although the weather we've been having lately certainly doesn't seem like it! Apparently April's showers decided to come late this year. At the time when I'm usually deciding whether or not to bust out my sandals, I'm instead deciding if I'm ready to give up my boots! It's been cold and rainy for what seems like weeks, and now I'm just waiting for it to go from cool to blazing hot.
I hate when Mother Nature skips over Spring. Not that Spring is my favorite season, I'm much more of a Fall kinda girl. But I just like a little transition between the seasons!
On Mother's Day last weekend, we had a fabulous break in the nasty weather that seemed almost summer-like. We sat outside for a while at my brother-in-law's house, and it was darn near HOT in the sun!
I can't believe I celebrated my third Mother's Day with my Mini Smalls, and now my first with the Minion. They are getting way too big and time is going by entirely too fast.
This year, the Mini picked out my gifts from her and her brother (cupcake socks, and a stuffed rendition of the 'Kung Fu Panda', respectively). I am looking forward to many more years of 'interesting' gifts from them!
I always get a little sappy around Mother's Day because it makes me think of my own mom and how much I miss her.
This recipe would have been right up her alley, although Mini Smalls was utterly confused. When I was cleaning up the food processor, she asked if she could taste the "batter." I explained that we weren't baking this, it was done- and she was not exactly impressed. Mini's become my little baker, and she couldn't wrap her mind around a 'treat' that was just some ingredients whipped together with no oven required!
But thankfully our Mother's Day guests (my stepmom and dad) were a little more into the dessert than she was.
Unlike my husband who loves cavity-inducing sugar levels in his desserts, my stepmom is not super into sweets. But she said she really liked this dessert because it was refreshing and not sickeningly sweet. I would have to agree!
Lemon Ricotta Mousse & Raspberry Parfaits
1 C. heavy cream
1 T. powdered sugar
1 15-oz. container whole-milk ricotta
1/4 C. sugar
1 t. lemon zest
1 C. raspberries, washed & dried
In a small bowl, toss sugar & lemon zest. Use your fingers to rub the zest into the sugar until well-combined, and set aside.
In a food processor, process cream & powdered sugar for approximately 2 minutes until consistency of whipped cream. (You can also do this with a mixer if you'd prefer). Be careful not to overmix and turn the cream to butter. Place whipped cream in a medium bowl, and set aside.
Add ricotta to the now-empty food processor with sugar/zest mixture. Process until very smooth, about 2 minutes, scraping sides if necessary. In batches, adddd ricotta mixture to bowl with whipped cream, and fold together gently until well-combined.
Set out 4 (or 6) parfait cups, small mason jars, or other dessert dishes/bowls. Place a heaping spoonful of ricotta mousse into each. Top with raspberries, then another large scoop of mousse. Top with remaining raspberries. Sprinkle with additional lemon zest, if desired. Serve immediately or refrigerate. Makes 4 to 6 servings.
Recipe Adapted from Giada di Laurentiis' Raspberry Ricotta Mousse