Makes 5 dessert glasses

A ricotta dessert recipe with a twist.

Prep time 30 mins


A bunch of black grapes
Fresh thyme sprigs
Sprinkle of sea salt
250g ricotta
½ cup Moscato, or any other dessert wine
2 tbsps. sugar
100g mix of pistachios, walnuts, almonds, pine nuts
5-6 tablespoons of good quality honey
1 tbsp. candied orange peel sliced into thin strands


Start by washing the grapes well. Place them into a roasting tin with a teaspoon of thyme and a sprinkle of sea salt, and roast at 160°C for around 8-10 minutes, or until grapes begin to burst. Remove and allow to cool.

Using a mixer, whisk the ricotta with the sugar and the Moscato until the ingredients are well incorporated and the mixture is light and fluffy. For a creamier texture, pass the mixture through a sieve using a spatula and set aside. Place all the nuts on a griddle pan and toast until they start to brown slightly.

Place some of the nut mixture into fivesmall glasses of your choice, preferably ones with a wider opening at the top, like a martini glass. Spoon some of the ricotta mousse on top of the nuts and finish with another sprinkle of nuts. Garnish each glass with some of the roasted grapes, a few strands of the candied orange peel and a sprinkle of fresh thyme leaves.

More recipes from Emmeline here.