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.

Emmeline Schembri

Emmeline Schembri

Emmeline is at her most content in her kitchen creating wonderful raw desserts. She’s also launched Purple Leaf sweets., for which she has big hopes.

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