Coconut-Ricotta Mousse with Pistachio and Pomegranate

By Faith Durand
June 6, 2013
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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
  1. 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.
  2. 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.
  3. 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.

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