Sweet whipped ricotta with roasted vanilla plums

Name: Sweet whipped ricotta with roasted vanilla plums
Cook time: 1 h
Yield: 6
Cuisine: Modern Australian
Ingredients: 6 green cardamom pods; 250g ricotta; 200ml whipping or pure cream; 80g runny honey; ½ tsp flaky sea salt; 20g pistachios, preferably the bright-green, Iranian, slivered variety, otherwise regular ones roughly chopped

Helen Goh

February 16, 2024

easyTime:30 mins - 1 hourServes:6

Quick and easy to prepare, this make-ahead ricotta mousse is a wonderful dessert base for all kinds of fresh or roasted fruits. I love the colour and acidity of plums, but other stone fruits, such as apricots or peaches, work just as well. And if you can’t bear to turn the oven on, then just tumble some fresh berries on top. Serve in individual coupe glasses for a dinner party dessert or in small ceramic bowls after a barbecue.

Ingredients

For the ricotta

6 green cardamom pods
250g ricotta
200ml whipping or pure cream
80g runny honey
½ tsp flaky sea salt
20g pistachios, preferably the bright-green, Iranian, slivered variety, otherwise regular ones roughly chopped

For the plums

6 ripe, red plums, cut in half with stones removed
½ vanilla pod
40g caster sugar
2 tbsp orange juice or water

Method

Step 1
Using a mortar and pestle, bash the cardamom pods to release the seeds. Discard the green, husky pods, then grind the seeds to a fine powder. Tip into the bowl of an electric stand mixer, along with the ricotta, and mix on low speed with the paddle attachment for about 30 seconds. Add the cream, honey and sea salt and beat again on low speed for 30 seconds, then increase to medium speed and beat until soft waves form (about 2 minutes).
Step 2
Divide the ricotta mousse between six serving bowls or glasses, then cover and place in the fridge for at least 1 hour and up to 24 hours.
Step 3
To roast the plums, preheat the oven to 180C fan-forced (200C conventional). Line a medium roasting tin with baking paper and arrange the plums, cut-side up, on it. Scrape the black seeds from the vanilla pod and rub into the sugar, then sprinkle the black-flecked sugar over the plums. Nestle the vanilla pod among the plums, sprinkle them with the juice or water, then place in the oven. Roast for about 40 minutes (the time will vary depending on the variety of plums and how ripe they are), turning occasionally until the fruit is tender and beginning to caramelise at the edges.
Step 4
Place two warm or cold plum halves on the side of each bowl of ricotta, scatter over the pistachios, then serve.