This week, Faith Durand from The Kitchn will serve as a Guest Editor at Food52. She'll be choosing a Wildcard winner, answering your questions on the Hotline, and sharing recipes from her new book, Bakeless Sweets -- because during summer, dessert shouldn't require an oven.
I am always looking for ways to add color and texture to desserts. Pomegranate arils and pistachios are a vivid contrast of color and sweet and salty tastes. Together they are like little jewels on top of this mousse, which is an unusual twist on the classic mousse formula. Ricotta has such an interesting texture -- a little gritty, and extra creamy. It brings an unexpected earthiness to this rich but not-too-sweet dessert.
Serves 6 (1/2 cup servings)
1 1/2 cup cream, divided
2 1/2 teaspoons gelatin
8 ounces full-fat ricotta cheese
1/2 cup coconut cream (the thickest cream from the top of the can of milk)
1/4 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ginger
1/4 teaspoon salt
1/2 cup pistachio nutmeats, to serve
1/2 cup pomegranate arils, to serve
Want to pick Faith's brain about dessert, or berries, or cooking in general? She'll be answering questions on our Hotline today -- Wednesday, June 12 --from 10:30 - 11:30 AM. Mark your calendars, and join the conversation!