Ricotta Mousse with Honey, Direct from Sicily

March 16, 2012

Ricotta is the ultimate comfort food for Sicilians— pillow-soft and creamy, not at all like the rubbery goo at Albertsons. For this recipe, buy it from your local Italian grocer or an upscale market like Whole Foods or make it yourself (not that hard!).

Ingredients for Ricotta Mousse (serves 6):

*9 oz ricotta

*1/2 cup Sicilian Moscato (you can cheat with a California Moscato from Trader Joe’s)

*2 T sugar

*3 oz pistachios, walnuts, almonds, and pine nuts (2 kinds of nuts will suffice), coarsely chopped

*5-6 T eucalyptus honey (or substitute any other nice honey)

*candied orange peel, slice thinly (optional)

*mint sprigs (optional)

Making Ricotta Mousse in Sicily, copyright Jann Huizenga


Whip the ricotta with the sugar and Moscato. Force the mixture through a sieve to get a velvety consistency. Sprinkle a bit of the nut mixture into 6 Martini or wine glasses. Top with the mousse and a final sprinkle of nuts. Garnish each glass with a dollop of honey, and if you are using them, candied orange and sprig of mint.

Making Ricotta Mousse in Sicily, copyright Jann Huizenga

Buon appetito!

Making Ricotta Mousse in Sicily, copyright Jann Huizenga

This recipe is adapted from Taste and Tradition, Vol 2 by Roberta Corradin and Paula Rancati. It comes from Chef Angelo Treno of Al Fogher restaurant. TOURIST ALERT! Al Fogher is the place to eat after visiting the Roman mosaics in Piazza Armerina.


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22 comments to Ricotta Mousse with Honey, Direct from Sicily

  • Toni Merenda Carbone

    The restaurant I take it is in the town of Piazza Armerina. Would that be in the old section of town or the newer part?

    • Jann

      Hi Toni–Al Fogher is north of town a couple kilometers on SS 117 in the nature reserve (Contrada Belia).

  • Anitre

    Ohh my! I’ve just jotted down the recipe and am planning on making this. Will keep you posted. Thanks for the detailed instructions and mouth watering photos. x

  • Ciao Jann! That looks fabulous!! So light and delicate! We just ate (not by ourselves) 2 pints of ricotta yesterday at a big family lunch in San Giacomo…..and that was just with the olives, bread and pomodoro capuliata before the meal!! It was wonderful, and of course followed by pasta with pork sauce, fennel and orange salad, chicken, fruit, huge desserts and moscato! Needless to say, dinner last night was a cup of lemon tea! 🙂 One more week to go and then we are on our way back to work!

    • Jann

      Ah, those Sunday lunches in Sicily–they can do you in. Sorry you have to go back to work. 🙁 It’s not fair!!!

  • Your finished product looks almost too beautiful to eat…I did say almost. Sounds scrumptious.

  • Beautiful post Jann. I love the way your styling says Sicily as much as the delicious recipe. I was watching Montalbano the other night too…. Looks like something he would enjoy! 😉

    • Jann

      Wouldn’t I just LOVE to make this for my Salvo!!! (He has bought a house in my village, but I don’t know where, and I’ve never seen him, though I’ve watched some episodes being shot in the area with minor characters.)

  • Jann, it had been a while since you posted a recipe and boy am I happy to see this baby! Ricotta cheese! It can do no wrong! And your presentation is just lovely. You do everything with such class, lady! 🙂

    • Jann

      Ha ha, Bella–you’re sweet, but class??? I’m just a girl who wings it (and decorates with skids from the street).

  • Sam

    While this recipe is a bit too girly for my taste, you have nevertheless inspired me to go out and get a bottle of Moscato and a bag of pistachio nuts – sounds like a great combination!

  • —If I could, I would marry that Ricotta Mousse :)))

    Jann, I want a bite. b a d l y. Xxx

    Happy Saturday.


  • Nancy Hersch

    Sounds delicious. Can’t wait to try it. Love anything with ricotta.

  • Jan Walcott


    As always, your blog provides such a wonderful cap to the day. This sounds fantastic, will try it as soon as I can get the
    moscato —- our Chicagoland Binny’s stores have a nice selection of Sicilian wines. Can’t wait for our next visit to Sicilia.

    • Jann

      Hi Jan, it’s good to hear from you! Never heard of Binny’s stores, but they sound like they know what they’re doing!

  • Callie

    Oh dear God in Heaven…so good!
    I have tried making ricotta here – it’s just not the same without sheep’s milk – and a nice smokey fire. Actually, it’s just NOT THE SAME if it’s not in Sicily!! 😉
    I hope someone gets you one of those nice, big chocolate Easter eggs with all the fun surprises inside!!

    • Jann

      Yes, Callie–something about the delicious herbs and flowers those sheep (or cows) eat in Sicily–goes right into the cheese. Re Easter eggs–they’re the size of footballs!!! I hope NOT to eat one of those!! 🙂

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