1 c. heavy cream
2 tbsp. unflavored gelatin (2 pkg.)
1/3 c. lemon juice
1 tbsp. grated lemon rind
15 oz. whole milk ricotta cheese
1/2 c. sugar
4 extra lg. egg yolks

1. Whip cream until stiff. Set aside.

2. In a small saucepan, sprinkle gelatin over lemon juice and let stand until softened, about 5 minutes. Place over low heat, stirring constantly until gelatin is dissolved, about 1 minute. Remove from heat, add lemon rind and cool slightly.

3. Beat ricotta cheese with sugar until smooth. Add egg yolks and beat until well combined. Add gelatin mixture and thoroughly blend into ricotta mixture. Using rubber spatula fold in whipped cream.

4. Pour into lightly greased 6 cup mold and chill for at least 6 hours or overnight.

RASPBERRY SAUCE:

2 (10 oz.) frozen red raspberries in sugar, thawed
1 qt. strawberries, washed & hulled (used for garnish)

In a 1 quart saucepan, place thawed berries including syrup. Cook over medium heat, stirring constantly, until mixture is slightly thickened (about 6 minutes). Transfer to a fine strainer and set over bowl. Using back of wooden spoon, firmly press berries through strainer. Discard seeds. Cover with plastic wrap and refrigerate until needed.

To Serve: Dip mold in warm water for 1/2 minute. Invert onto serving plate and garnish with sprigs of mint and fresh strawberries. Slice mousse into wedges. Top with a few strawberries and ladle raspberry sauce over individual servings.