This light, silky dessert is the perfect end to a rich dinner. A cool, bright, soft dessert that is almost too easy to make. This citrus ricotta cream dessert is a whipped combination of fresh ricotta, cream and honey with the addition of orange and lemon zest to create a beautiful, elegant, fresh tasting dessert that is virtually skill free. Since early 2024 this has been my favorite dessert for a rich dinner, and I have made very few changes to it over the years to 2025.
Why this citrus ricotta cream dessert is worth making
This dessert is special because it’s simple. It’s a few good ingredients, a whisk and a short time in the fridge. This dessert is also gentle. The ricotta is sweet and creamy and the citrus adds a touch of lightness to the cream. It’s perfect for the end of a big meal. The contrast between the smooth and gentle cream and the sharp and juicy fruit is wonderful. The biscuit crumbs on top add a crunch to the dessert. There is a little of everything in each spoonful.
A few thoughts on the ingredients
Ricotta is the star of this dessert, so use the best quality you can find. Fresh, preferably from the deli counter, is sweet, milky and has a moist, delicate curd. Do not use ricotta that looks watery or is sour. If the ricotta is too wet, drain it for a short time in a sieve first. To make the cream light and rich, use double cream and whip it lightly. If you prefer a richer, more creamy dessert then use mascarpone. You can also use some Greek yoghurt instead of cream for a tangier, lighter dessert. The citrus zest is used in the cream so use unwaxed oranges and lemons. Use only the colored skin, as the white pith underneath is very bitter. I like to use a mix of orange, blood orange or pink grapefruit, depending on the season, for the fruit segments. Honey is used to sweeten the cream and to give it a soft, floral flavor. You can use maple syrup or even some icing sugar instead. A drop of vanilla is added to the cream as well. For the crunch you can use some crushed amaretti, shortbread or digestive biscuits. Some chopped pistachios would also be nice to add some color.
How the dessert comes together
First, prepare the fruit. Peel the oranges and remove the pith. Cut the oranges into segments between the membranes. Do this over a bowl to collect the juice from the fruit. Your fingers will be sticky. Put the segments to drain in a sieve. To make the cream, put the ricotta into a bowl and whisk until smooth and loose. It will look a bit grainy to start with but will soon become satiny and pale. Stir in the honey, vanilla and zest. It smells wonderful immediately. In a separate bowl, whip the cold cream to soft peaks. It will change from a wet slosh to a quiet, dense swish as it thickens. Stop when it has a gentle curve. If you over-whip, the cream will become grainy. Gently fold the whipped cream into the ricotta in two lots, using a spatula and wide, slow strokes. The resulting cream should be light, thick and glossy. Spoon a layer of fruit into each glass. Cover with a good layer of cream. If you have tall glasses you can alternate layers of fruit and cream. Cover with a lid and place in the fridge for a few hours to allow the flavors to develop and the cream to set slightly. Just before serving, top with some biscuit crumbs and some extra zest.
How to tell it’s ready
First, the cream. It should be smooth and glossy. The cream should be in soft peaks which keep their shape on a spoon. No streaks of white should be visible. The texture should be thick and light. It should be more like a soft mousse than a pudding. If it seems too runny then it needs to spend more time in the fridge. The citrus should be bright but not harsh. The cream should be sweet but not too sweet. The flavor should be clean and not heavy. If the dessert seems too flat then add a pinch of salt or more lemon zest to the cream.
Tips for the best results
If the ricotta is wet then drain it for a short time in a sieve.
Use cold cream and make sure the bowl you are using to whip the cream is cold as well.
Zest the fruit before cutting it into segments. This will make it easier to hold the whole fruit.
Gently fold in the cream. If you beat it flat then it won’t be as airy.
Dry the fruit segments on kitchen paper. You don’t want the juice to thin out the cream.
Put the crunchy topping on at the last moment. Otherwise, it’ll get soft.
Troubleshooting
The cream is grainy – you haven’t beaten the ricotta enough or you’ve over-whipped the cream. Beat the ricotta until it’s silky before you add anything else. The dessert is too runny – the ricotta was too wet or there was too much juice from the fruit. Drain the fruit well and chill for longer. The dessert is too bitter – you have scraped some of the white pith into the zest. Next time, use only the colored skin. The dessert is too sweet – you used too much honey or the fruit was very ripe. Add some more lemon juice to balance the sweetness. The topping is too soft – you put the crumbs on too early. Add them just before serving.
Serving ideas
The citrus ricotta cream dessert can be served in clear glasses so that the layers can be seen. A sprig of mint and a thin curl of zest on top of the cream can be added to complete the presentation of the dessert. This would be great to serve after a rich main course like roast lamb or a rich pasta dish. Serve with a crisp almond biscuit for a summer lunch or spoon into small tart cases for neat little tartlets.
Variations
For a softer, more summery dessert, use fresh berries instead of oranges. Ricotta is also good with roasted rhubarb in spring. Late summer, ripe peaches would be good. In the winter of 2024 I started adding a spoonful of marmalade to the bottom of each glass. It was nice, that bitter-sweet edge. For a more grown-up flavor add a splash of Marsala or Grand Marnier to the cream. Toasted flaked almonds would add a nice nutty crunch. For a lighter version, use half cream, half Greek yoghurt. It’ll be tangier, but still creamy.
Storage and make-ahead
This is a great dessert to make ahead. It can be made a few hours before you plan to serve it. Just cover with clingfilm and keep in the fridge until you are ready to serve. This dessert will keep for up to 2 days in the fridge but the texture is best on the first day. Ricotta and cream are dairy products and therefore need to be kept cold. This dessert can be left at room temperature for up to 2 hours but in warm weather it is best to put it back in the fridge as soon as possible. If the dessert has a sour smell, looks separated or tastes weird then throw it away. Use pasteurized ricotta and cream. This is especially important for pregnant women, young children, the elderly and people with a weakened immune system. Add the biscuit topping and any fresh herbs just before serving. This dessert is not suitable for freezing as the cream will go grainy when you defrost it.
FAQs
Can I use cottage cheese instead of ricotta?
No, it’s too wet and lumpy. You would need to drain it first and then blend it smooth.
Do I have to use cream?
No, you could use mascarpone or even Greek yoghurt instead. The texture would be different though.
Why does my ricotta taste sour?
It’s probably past its best or of poor quality. Fresh ricotta should taste mild, milky and slightly sweet.
Can I make it without sugar?
Yes, you could use a sugar-free sweetener instead of honey. The fruit will provide some sweetness too.
Which citrus is best?
Most citrus fruit would be suitable, oranges are probably best as they are very reliable. Blood oranges or pink grapefruit would add some color and a nice tang.
Can I make it in one big bowl?
Yes, you could make it in a glass trifle dish and spoon it out at the table.
Can I serve it with warm fruit?
Yes, you could serve it with warm roasted citrus or berries. Just add them just before serving.
A Note From My Kitchen
My first citrus ricotta cream dessert was a bit runny. I didn’t drain the ricotta properly. But don’t let that discourage you. A few minutes in a sieve makes a big difference. Use good fruit. Keep everything cold. Serve it with a bit of crunch on top. If it goes well for you, please leave a rating and comment below.
Citrus Ricotta Cream Dessert
Description
This citrus ricotta cream dessert layers whipped ricotta, cream, honey and fresh orange and lemon zest over juicy citrus segments. It takes 20 minutes to prepare, chills for 1 hour, and serves 6, making it an elegant, light, no-bake finish for dinners, lunches and gatherings.
For the citrus ricotta cream dessert
Instructions
-
Making the citrus ricotta cream dessert
- Cut the peel and pith from the 4 oranges, slice out the segments between the membranes, and drain them on kitchen paper for 5 minutes.
- If the ricotta looks wet, drain it in a fine sieve for 10 minutes.
- Beat the ricotta with a whisk for 2 minutes until smooth, then stir in the honey, vanilla, orange zest, lemon zest and salt.
- In a cold bowl, whip the double cream for 3 minutes until it forms soft peaks.
- Fold the cream into the ricotta mixture in 2 additions until smooth and glossy.
- Divide half of the orange segments between 6 glasses, add half of the cream, then repeat with the remaining segments and cream.
- Cover and refrigerate for 1 hour.
- Top with the crushed amaretti and pistachios just before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 0.5g3%
- Cholesterol 60mg20%
- Sodium 120mg5%
- Potassium 260mg8%
- Total Carbohydrate 25g9%
- Dietary Fiber 2g8%
- Sugars 19g
- Protein 8g16%
- Vitamin A 140 mcg
- Calcium 190 mg
- Iron 0.5 mg
- Vitamin D 0.2 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Drain wet ricotta in a sieve for 10 minutes; excess whey makes the cream loose and watery.
- Use only the coloured zest, since the white pith is bitter, and add the biscuit topping just before serving so it stays crisp.
- Store covered in the refrigerator for up to 2 days, and do not leave at room temperature for more than 2 hours. Use pasteurised dairy for pregnant women, young children, older adults and anyone with a weakened immune system.
- For a lighter version, replace 100 ml of the cream with 100 g Greek yoghurt.
