Make a fancy parfait with this raspberry mousse recipe. A delightful dessert.
In a food processor, mix ricotta and lemon juice until nice and creamy.
In a bowl, beat egg whites and tartar cream with an electric mixer until you have soft peaks.
Add sugar gradually while beating until firm peaks form. This will take about 5 minutes.
At low speed, incorporate the ricotta mixture until well combines and smooth.
In a bowl, mix half the fresh raspberries into the jam.
Divide the mousse into 4 parfait glasses.
Put a layer of raspberry jam mixture in each.
Divide the remaining fresh berries on the tops.
Dust with confectioners' sugar.
Garnish with mint leaves.
Place in the refrigerator.
Best eaten the same day.