Because You've Had Enough Pumpkin

It's October, and if you're averaging 3 pumpkin spice lattes a week, then this post is for you. I wanted a dessert that was not too heavy, not too sweet, and of course a great presentation piece.

My girl Giada came to the rescue on this one. Raspberry-Ricotta Mousse is the perfect light and airy dessert. Yes, even in the fall.

1 (15-ounce) container whole milk ricotta cheese
1/2 cup raspberry jam
1 cup whipping cream
3 tablespoons powdered sugar
1 cup fresh raspberries

Click here for instructions.

You get about 4-6 servings depending on the size of your individual serving bowls.

Ok, so what are we missing? A cocktail of course!

Whip up a classic champagne cocktail. Grab some champagne, bitters (you can get this at the grocery store), lemons, and sugar cubes. You will need the old fashioned champagne coupes or another glass that has a wider opening for when you crush the sugar cube. Or, soak the cube in bitters, crush, then add to the flute. It's up to you. 

-Drop a sugar cube at the bottom of your glass
-Shake about 4 dashes of bitters on the cube.
-Muddle the sugar cube
-Add champagne
- Peel of a lemon and twist over the cocktail to get the oils and flavor

Bottoms up, people!