The ricotta and pistachio cream is a delicious and quick dessert, perfect to serve as an after-meal treat during a dinner with friends. A variation of the melon mousse recipe, but without cream.
The recipe is very simple, and you only need 2 ingredients to make this mousse that is truly delicious. As a pistachio lover, I couldn’t help but share with you the version with pistachio spread. Alternatively, you can also use hazelnut spread. Without cream and gelatin, this spoon dessert is super quick and can be prepared in just a few minutes.
The only advice I leave you is to whip the ricotta and spread with electric beaters after initially blending them with a spoon. This way, you’ll have a creamier and lump-free result. Moreover, this mousse does not need to rest! In fact, right after preparing it, you can dig in with a spoon and be enveloped by the pistachio flavor. Curious to find out how to prepare it? Here’s the recipe below, because the ricotta and pistachio cream without cream will be ready in a click!
If you’re interested in other spoon dessert recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
- Energy 354.80 (Kcal)
- Carbohydrates 5.49 (g) of which sugars 1.69 (g)
- Proteins 16.90 (g)
- Fat 28.72 (g) of which saturated 4.18 (g)of which unsaturated 2.55 (g)
- Fibers 2.97 (g)
- Sodium 57.37 (mg)
Indicative values for a portion of 102 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz ricotta
- 5 oz pistachio spread
- 0.5 oz pistachio spread
- chopped pistachios (to taste)
Tools
- Beater
- 4 Glasses
- Piping bag
Steps
Place the ricotta and pistachio spread in a bowl and start mixing with a spoon until blended. Then whip the cream with electric beaters until you get a thick and creamy mousse. Place the mousse inside a piping bag and distribute it into glasses.
Ricotta and pistachio mousse is ready! Add a spoon of spread on top, some chopped pistachios, and serve.
Storage and Tips for Ricotta and Pistachio Cream
This spoon dessert can be prepared in advance and stored in the refrigerator for 1 or 2 days at most.
FAQ Questions and Answers for Ricotta and Pistachio Cream
What can I substitute for chopped pistachios?
Instead of chopped pistachios, you can use chopped hazelnuts.
