Guest Editors

Faith Durand's Coconut-Ricotta Mousse with Pomegranates and Pistachios

By • June 12, 2013 • 10 Comments

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. 

            

Coconut-Ricotta Mousse with Pomegranates and Pistachios

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

See the full recipe (and save and print it) here. 

Photo by Stacy Newgent for Bakeless Sweets by Faith Durand 

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!

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Tags: faith durant, guest editor, Bakeless Sweets, mousse, ricotta, coconut, no bake

Comments (10)

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about 1 year ago Kukla

Your mousse Faith looks and sounds divine! I never thought of paring ricotta with coconut and will definitely make the mousse and decorate it with raspberries and toasted coconut shreds.
I love ricotta, especially fresh, homemade ricotta; I make it every week, and enjoy making all kinds of sweet and savory dishes or just mixed with herbs, salt and pepper and spread on toast.

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about 1 year ago Big Flavors

Oh my goodness... this is stunningly beautiful! Sounds like a great combo!

Faith-durand-01

about 1 year ago Faith Durand

Thanks so much!

3-bizcard

about 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Sounds so delicious!

Gator_cake

about 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Love the white with green and red -- very festive! Where do you find pomegranate arils this time of year? I can only seem to find them in the winter.

Faith-durand-01

about 1 year ago Faith Durand

hardlikearmour I often find the arils at Trader Joe's; they have them in little packages in the produce section. Very handy...

Dscn2212

about 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

I have the same problem, HLA - they're only available here in season (fall to winter), and the nearest Trader Joe's is in Seattle.

Faith-durand-01

about 1 year ago Faith Durand

I should also mention that you could certainly substitute other seasonal fruit! Fresh raspberries, slivered strawberries, or even tiny Champagne grapes would be lovely.

Dscn2212

about 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

The little grapes sound beautiful; thank you, Faith.

Gator_cake

about 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

I'll check TJ's next time I go. I also love the idea of the Champagne grapes, and think their purple hue would also be gorgeous with the white background and green pistachios!