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Author Notes: Ricotta makes a particularly rich and luxurious style of mousse, thicker than ones lightened with egg whites. This is a beautiful dessert when you garnish with pistachios and pomegranate seeds (called arils). White, green, and red—festive, delicious, and just a little different. This recipe is from Bakeless Sweets, by Faith Durand. —Faith Durand
Serves 6 (1/2 cup servings)
- 1 1/2 cups 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
- Pour 1/2 cup of the cream into a small saucepan and sprinkle the gelatin on top. Set aside for 5 minutes to allow the gelatin to soften. Warm over medium heat and whisk just until the gelatin dissolves. Do not allow to boil. Remove from the heat.
- Whip the ricotta and coconut cream together in the bowl of a stand mixer (or use a large bowl with a hand mixer). Add the rest of the cream and continue beating until the mixture forms soft peaks. Slowly add the sugar, 1 tablespoon at a time. Beat in the warm cream-gelatin mixture, the vanilla, ginger, and salt.
- Spread in a 1-quart dish and refrigerate for 2 hours, or until set. Scoop out in fluffy spoonfuls into dessert glasses Serve garnished with the pistachios and pomegranate arils.
- This recipe is a Community Pick!
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