Honey Orange Ricotta Mousse Domes

 

Ingredients

15 oz whole milk ricotta cheese, strained

1/2 cup heavy cream, chilled

1/4 cup orange blossom honey

1 tbsp orange zest, finely grated

1 tsp vanilla bean paste

1/2 cup orange juice, freshly squeezed

1 tbsp honey

1/2 tsp agar agar powder

1/4 cup boiling water

1/2 cup toasted pistachios, finely crushed

2 tbsp honey (for drizzle)

1/2 tsp flaky sea salt

1 small orange, supreme segments

6 fresh mint leaves

Directions

Pulse the strained ricotta, orange blossom honey, orange

zest, and vanilla bean paste in a food processor until

completely smooth and aerated.

Whip the chilled heavy cream in a separate bowl until

stiff peaks form. Gently fold the whipped cream into the

ricotta mixture until light and uniform.

Spoon the mousse into silicone dome molds, smoothing

the tops with an offset spatula. Freeze for at least 4

hours or until completely firm.

Prepare the glaze by whisking boiling water and agar

agar until dissolved. Stir in the orange juice and honey.

Let the mixture cool slightly but remain liquid.

Unmold the frozen mousse domes onto a wire cooling

rack set over a tray. Pour the orange glaze over each

dome to coat evenly.

Press the crushed toasted pistachios around the base of

each dome. Transfer to a serving plate and allow to thaw

in the refrigerator for 30 minutes.

Garnish each dome with an orange supreme segment, a

mint leaf, a light honey drizzle, and a pinch of flaky salt