Ricotta and pineapple mousse
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 10 min
- Serving: 6
- Cost: Average
PRESENTATION
So here's the thing, when you are talking about great Italian desserts, ricotta mousse with pineapple is a total standout. It is one of those easy ricotta desserts that you’d find all over Italy, especially in the sunny south, like Sicily. Italians? They really, really love these creamy and tangy combos. Perfect for warm weather when you’re just craving something light and sweet. This pineapple dessert is quick to whip up, combining the light and fluffy texture of the ricotta with the juicy punch of pineapple. And listen, it's both fancy and simple—kind of the essence of Italian cooking, you know? Sometimes you'll see it with ripe peaches or summer berries, just whatever fresh fruit is around. A sprinkle of chopped nuts—seriously good—adds that crunchy bite—making each spoonful a fun mix of flavors and textures.
Plus, Italian desserts are all about simplicity. And this one? No different. It's a no-bake dessert that fits perfectly after a hearty meal, like pasta or pizza. Really. The beauty of this creamy ricotta mousse is its flexibility; you can change it up with different fruits, add a drizzle of honey, or top it with toasted almonds or pistachios—way, way better. This dessert often serves as a refreshing palate cleanser or a quick fix for unexpected guests. It's got a moist base and a tropical burst of pineapple. Quick dessert recipe that’s a crowd-pleaser, no doubt. Perfect when you want something special without hours in the kitchen. If you’re after a dessert that's cool, airy, and perfectly sweet, this Italian classic nails it every time. Whether you're hosting a dinner or just want to treat yourself, this dish will impress with its simple elegance and amazing flavors.
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INGREDIENTS
- For the ricotta mousse (for 6 small glasses)
- Cow's milk ricotta cheese 2 cups (500 g)
- Fresh liquid cream 6 ½ tbsp (100 g)
- Whole milk 1.7 oz (50 g)
- For the pineapple
- Pineapple 1.7 lbs (750 g) - to be cleaned
- Lemon juice 4 tsp (20 g)
- Sugar 2 ½ tsp (10 g)
- Mint 1 sprig
- For garnish
- Walnut kernels to taste
- Hazelnuts to taste
- Pistachios to taste
How to prepare Ricotta and pineapple mousse
To prepare the ricotta and pineapple mousse, first cut the pineapple in half 1, remove the rind 2 and obtain about 3 cups (about 18 oz) of flesh, which you will cut into 3/8-inch cubes 3.
Put the pineapple cubes in a skillet 4, then add the 5, the mint and the sugar 6.
Stir and cook for about ten minutes over medium heat, then remove the mint 7. Keep a tablespoon of cubes aside 8 and purée the rest with an immersion blender 9. Set aside in the refrigerator.
To make the mousse, whip the cream to soft peaks 10. In a separate bowl combine the ricotta with the milk 11 and loosen the mixture with a rubber spatula 12.
Gradually fold the semi-whipped cream into the ricotta mixture 13, stirring gently until you obtain a light but firm mousse 14. Finally, pour all the nuts onto a cutting board 15.
Coarsely chop the nuts by crushing them with a glass bowl (or a meat mallet) 16 and toast them in a skillet for one minute 17. Now take 6 small serving glasses and create a first layer with about half of the ricotta mousse 18.
Add the puréed pineapple over the ricotta 19. Cut the tip of the piping bag on a bias to mimic a Saint-Honoré nozzle 20 and pipe the remaining cream over the surface, creating a decorative pattern 21.
Finally, garnish with the reserved pineapple cubes 22 and the nuts 23. Serve your ricotta and pineapple mousse immediately 24!