Here’s a light, classic Orange & Ricotta Dessert—fresh, creamy, and not too sweet. It works as a simple spoon dessert or dressed up for guests.
Orange & Ricotta Dessert
Ingredients
- 1½ cups (375 g) whole-milk ricotta
- 2 large oranges (zest + segments)
- 2–3 tbsp honey or sugar (to taste)
- 1 tsp vanilla extract (optional)
- Pinch of salt
- Optional toppings: chopped pistachios, almonds, dark chocolate shavings, or mint
Instructions
- Prepare the Oranges
- Zest the oranges first.
- Peel and segment them, removing any pith.
- Chop segments into bite-sized pieces.
- Whip the Ricotta
- In a bowl, whisk ricotta until smooth and creamy.
- Add honey (or sugar), vanilla, salt, and orange zest.
- Whisk until light and fluffy.
- Combine
- Gently fold in the orange pieces, reserving a few for garnish.
- Chill
- Refrigerate for 20–30 minutes to let flavors meld.
- Serve
- Spoon into bowls or glasses.
- Top with reserved orange, nuts, chocolate, or mint.
Variations
- Italian-style: Add a splash of orange liqueur (Grand Marnier or Cointreau)
- Health-forward: Sweeten lightly and add chia seeds or ground flax
- Baked version: Spoon into ramekins, dust with sugar, and bake at 350°F (175°C) for 15 minutes
If you’d like, I can also share a no-sugar version, a Mediterranean diet–friendly option, or a baked ricotta-orange cake.
