“Such a wonderful summer dessert recipe, it’s simple to prepare, can be made in advance and presents really well in the glass so it’s great for entertaining at home. Fresh berries are in abundance in summer, raspberries are not only delicious they are a good source of vitamins and minerals. This ricotta mousse works just as well coupled with Mango or summer stone fruits.” James Knight, Executive Chef, Golden Door Elysia Health Retreat and Spa.
250g ricotta cheese
3tbs coconut milk
Finely grated zest of ¼ lime and 1 tbs lime juice
2 tbs honey or organic maple syrup
1/2 tsp vanilla extract
Pinch ground cardamom (optional)
1tsp chia seed (optional)
250g fresh raspberries (reserve 100g for garnish)
1tbs pecan crumble mix per serve (see recipe below)
Place ricotta in a mixing bowl and whip using a hand held electric mixer until smooth. Add remaining ingredients (except pecan crumble mix) to the bowl and fold together until well combined.
Place 1 tablespoon of pecan crumble mix in the bottom of 4 glasses. Add 2 tablespoons of cheese mix, a few fresh berries, then another tablespoon of crumble. Repeat the layers then end with a final sprinkle of crumble mix and the reserved raspberries.
Pecan crumble mix
2 tablespoons coconut oil
½ cup gluten-free flour or spelt flour
1 cup rice flakes
½ cup shredded coconut
1 teaspoon ground cinnamon
½ cup chopped pecans
2 tablespoons organic maple syrup
Preheat oven to 180oC and line a baking tray with baking paper.
In a food processor, combine coconut oil and flour, processing briefly until combined. Add remaining ingredients and process until combined.
Transfer to the lined baking tray, shaking the tray to form an even layer of crumble mix. Bake for 15 minutes or until golden – the crumble will continue to crisp up a little once it is out of the oven.
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Recipe from the NEW Golden Door at home cookbook, purchase online now.