Ricotta mousse with Amaretto, candied pineapple, almond and caramel

Ingredients for 4 people

Ricotta cream

150 gr buffalo ricotta (we suggest to use our Ricotta di Bufala 125gr from Fattorie Garofalo)
1 organic orange
1 organic lemon
1,5 tablespoon almond cream
1/2 vanilla stick
100 ml Amaretto di Saronno
1 sheet of gelatine
125 ml cream


Soak the gelatine in plenty of cold water. Grate the zest of the lemon and half of the orange. Cut the vanilla in half lengthwise and scrape out the marrow.
Mix the ricotta with the citrus peel, almond cream and vanilla. Beat 125 ml cream until stiff. Heat the Amaretto a little and dissolve the soaked gelatine in it. Stir the Amaretto di Saronno through the ricotta and then scoop in the whipped cream. Pour into small glasses and put in the fridge.

Candied Pineapple

  • 1/2 small pineapple
  • 250 gr sugar
  • 100 ml water
  • 1 star anis
  • 1 cm cinnamon stick
  • 4 cardamom pods
  • 4 Sechuan peppercorns
  • 1/4 teaspoon fennel seeds


Peel the pineapple and remove the hard core. Cut into 3-4 mm thick slices and cut into small cubes. Dissolve 250 g of sugar in 100 ml of water and bring to the boil while stirring until all the sugar is dissolved. Add star anise, cinnamon, cardamom pods, sechuan peppercorns and fennel seeds and let it infuse for 15-20 minutes on low heat. Remove the spices and bring the sugar syrup to the boil. Then add the pineapple cubes and leave for 8-10 minutes to slowly confit.

Caramel sauce

50 ml cream
25 gr sugar


Melt 25 grams of sugar in a pan with a thick bottom until it turns light brown. Do not stir! Slowly pour in the 50 ml of cream, stirring constantly until the caramel has dissolved. Season to taste with Maldon Sea Salt.


Let the caramel sauce cool down until it can just be poured. Pour a small layer of caramel sauce onto the ricotta and garnish with candied pineapple and hazelnut crunch. Garnish with some mint or basil leaf. 

Thanks to Emely's Fine Food for the tasty recipe!

Products from this recipe

Ricotta di bufala - 125 gr

SFr. 4.80

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