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Ricotta Cherry Mousse


The holiday season doesn't end with Christmas. With all the parties and gatherings (albeit- not just yet in NSW), having a few interesting dishes up your sleeve is a life saver. This mousse is a simple and satisfying dessert that you can easily whip up.


The balsamic vinegar and pepper add a unique note. They really bringing out the sweetness of the cherries by adding that little bit of unexpected spiciness! You can serve this in one big bowl or in individual portions for a cool Christmassy dessert. What you need: 1/2 cup the best quality ricotta you can buy 1 tbs honey 1 vanilla bean, split and scraped 1 ½ frozen or fresh (pitted) cherries (if using frozen, make sure they are completely thawed at the time of preparation) 1 ½ tsp balsamic vinegar 2 black peppercorns, ground Fresh mint leaves Method: Process the ricotta, honey, and vanilla bean in food processor until smooth. Alternatively, you can mix by hand. Cover and refrigerate for at least an hour. Meanwhile, place the cherries in a small bowl with the balsamic vinegar and pepper and stir to combine. Cover and refrigerate. To serve, top the cherry mixture with the ricotta mousse. You can also layer for a trifle effect. Garnish with mint.











Adapted from @thekitchn

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