Avocado and ricotta mousse is worth preparing about 1 - 2 hours  before serving. Avocado causes, despite the addition of lemon juice, that after a few hours the mousse slightly darkens on the surface. This does not change the taste of the dessert, but the appearance somewhat does.

Peel and slice the fruit just before serving. For dessert, in addition to kiwis and tangerines, we can use other favorite fruits.

The dessert can be served in a different way.



2 ripe avocados

3  tablespoons of lemon juice

70 g sugar

100 g ricotta

125 g 30% cream

1 teaspoon gelatin

2 - 3 tablespoons of hot water




3 tablespoons of lemon juice

2 tablespoons of honey

pistachios or other chopped nuts


Pour hot water over gelatin, stir.
Peel the avocado, remove the seed. Mix the pulp with 3 tablespoons of lemon juice  and sugar, at the end add ricotta and gelatin. In another bowl, whip the cream and gently mix with the avocado mousse. Pour into a salad bowl and refrigerate for 30 minutes.

Mix honey with lemon juice. Arrange slices of peeled kiwi and mandarin on plates, drizzle with honey sauce, sprinkle with chopped pistachios. Arrange portions of avocado mousse on top.


also check

Roasted peaches with pepper and thyme, served with ricotta cheese and honey


Gingerbread pizza with ricotta cheese, fruit and honey


Ricotta with white chocolate, figs and anise syrup


Forest moss in a jar



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