Ricotta Elderflower Mousse, with Seasonal Fruit & Crunchy Pepitas
May 22, 2015
A beautiful dessert to enjoy with loved ones….very tasty!!
½ Cup (125ml) thickened cream
1 Teaspoon vanilla bean paste
3 Tablespoons elderflower cordial
Finely grated zest lemon/lime (optional)
¼ Cup pepitas
2 Tablespoons coconut/brown sugar
Seasonal fruit, to serve (eg. stonefruit, figs, berries, passionfruit and pomegranate)
1) Whisk the cream and vanilla to stiff peaks. Fold in ricotta, elderflower and lemon zest if using. The mousse can either be eaten straight away or refrigerated for later.
2) Heat a frying pan over high heat. Add the pepitas and toast, stirring often, until lightly golden. Add coconut sugar, remove from heat and continue to stir to melt the
coconut sugar. Tip out the pepitas into a bowl or plate and allow to
3) Use your fingers to crumble up the cooled pepitas. Divide mousse between tumblers, top with seasonal fruit and pepitas then serve.