Layered winter dessert: ricotta cream with honey, tangerine mousse, and almond-oat crumble - photo 1
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Layered winter dessert: ricotta cream with honey, tangerine mousse, and almond-oat crumble

Desserts Cakes and Bakes 90 min Medium 4 wyświetleń ~32.12 PLN - (0)
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Description

A delicate, seasonal dessert combining creamy ricotta with aromatic honey and orange zest, a lightly gelled puree of roasted mandarins with a hint of cardamom, and a crunchy, golden crumble made from almonds and oats. The dessert is visually appealing due to its distinct layers: a creamy white base, an intensely orange puree, and a rustic crumble on top. Perfect for winter holidays or evening gatherings — serve in transparent cups to highlight the color contrast. The flavor combines the sweetness of honey, the tartness of citrus, and a spicy note of cinnamon, while the crunchy crumble breaks up the creamy texture.

Ingredients Used

Ingredients (16)

Servings:
6
  • Ricotta 500 g
  • 30% cream 200 ml
  • wildflower honey 60 g
  • Tangerines 600 g
  • White sugar 80 g
  • Agar-agar 2 g
  • Butter 80 g
  • Wheat flour 80 g
  • Oat flakes 60 g
  • Ground almonds 100 g
  • Orange zest 5 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Pistachios (finely chopped) 50 g
  • Candied orange peel 30 g
💰 Szacowany koszt dania: ~32.12 PLN (5.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Crumble

1

Preheat the oven to 180°C (top and bottom). Prepare a baking tray lined with parchment paper. In a large bowl, combine flour (80 g), oats (60 g), ground almonds (100 g), and salt (1 g). Add cold butter cut into cubes (80 g) and sugar (if you want a sweeter crumble, add an additional 10–20 g of sugar). Rub the ingredients with your fingers or use a pastry cutter until the mixture resembles coarse sand with small lumps of butter—it should remain slightly crumbly, not uniform. Spread evenly on the tray and bake for 12–15 minutes, stirring every 5 minutes, until the crumble is golden and fragrant. Once baked, let it cool completely—it will become crunchier as it cools.

Ingredients: Wheat flour, Oat flakes, Ground almonds, Butter, Salt, White sugar
Use a large metal bowl and cold butter. If you don't want to rub it by hand, use a food processor on short pulses. The best baking sheet is one with a light bottom—this prevents burning. The crumble is ready when the pieces are golden and crumble with a light press, but are not burnt.

Mandarin mousse

2

Prepare the mandarins (600 g): peel them and remove the white fibers as much as possible. Divide the fruit into segments and remove the seeds. Place the mandarins in a medium pot, add sugar (80 g) and cinnamon (2 g). Heat over medium heat for 5–8 minutes until the fruit starts to release juice, stirring gently with a wooden spoon. If you want a more intense aroma, you can bake the mandarins before cooking at 200°C for 10 minutes — this will give the skin and flesh a caramelized flavor (this step is optional).

Ingredients: Tangerines, White sugar, Ground cinnamon
Use a pot with a capacity of at least 2 liters to prevent the butter from overflowing. If the fruits are very juicy, shorten the cooking time. The fruit should soften and release juice; we don't want to evaporate it completely — the consistency should be aromatic and slightly runny before adding the agar.
3

Blend the cooked mandarins with a hand blender or a jug blender until smooth. Measure out 2 g of agar-agar (exactly) and mix it in a small amount of cold water (about 20 ml) to dissolve any lumps. Pour the blended mandarins back into the pot, add the dissolved agar, and bring to a boil, stirring constantly — the agar must boil for at least 30–60 seconds to fully activate its gelling properties. After this time, remove the pot from the heat and let it sit for 10–15 minutes until it cools down and thickens slightly (it should have the consistency of a smooth puree, not completely firm).

Ingredients: Tangerines, Agar-agar, White sugar, Ground cinnamon
Use an immersion blender directly in the pot for easier blending. The agar must boil with the mixture; otherwise, it won't set the mousse — a visible change is a slightly stickier consistency after cooling. If the mousse seems too thick after cooling, you can gently thin it out with 1–2 tablespoons of water or mandarin juice.

Ricotta cream

4

Chill the bowl and mixer attachments in the fridge for 10 minutes. Transfer the ricotta (500 g) to the chilled bowl and mix it with a spoon until smooth. In a separate bowl, whip the 30% cream (200 ml) to soft peaks — beat with a mixer on medium speed for 1.5–2 minutes, until the cream starts to hold its shape but is still creamy, and do not overwhip (do not whip to butter). Add honey (60 g), orange zest (5 g), and vanilla extract (5 g) to the ricotta. Gently fold the whipped cream into the ricotta with a spatula using a folding technique — combine in parts from the bottom up until the mixture is uniform, light, and fluffy.

Ingredients: Ricotta, 30% cream, wildflower honey, Orange zest, Vanilla extract
Use a metal or glass bowl for whipping. If the ricotta is particularly watery, drain it through cheesecloth for 15–30 minutes before use. The cream is ready when it has a silky texture and slightly lifts from the spatula.

Cooling the mousse

5

Transfer the mandarin mousse to a flat dish (e.g., a wide bowl) and cover it with plastic wrap, pressing it against the surface of the mousse to prevent a skin from forming. Place it in the refrigerator for 20–30 minutes, until the mixture slightly thickens but is not hard — it should remain smooth and spoonable.

Ingredients: Tangerines, Agar-agar
Use a flat dish to cool the mousse faster. The agar will set after a few minutes of cooling; check the consistency every 10 minutes.

Assembly of the dessert

6

Prepare 6 transparent cups or glasses (about 200–250 ml capacity). At the bottom of each cup, add 2–3 tablespoons of ricotta cream (about 60–70 g). Then add a layer of tangerine mousse (about 40–50 g) — the mousse should be slightly set but still soft. On top of the mousse, sprinkle a thin layer of crumble (about 20 g). Repeat the layer of cream (about 30 g) and finish with a larger portion of crumble on top (about 20–30 g) for contrast in textures.

Ingredients: Ricotta
Use a tablespoon to layer and a teaspoon to spread the mousse, to keep the layers even. If you want to prepare the dessert in advance, leave the last portion of crumble and decorations until serving, so they remain crunchy.

Decoration

7

Decorate each cup with chopped pistachios (about 8 g/serving) and pieces of candied orange peel (about 5 g/serving). Additionally, you can sprinkle a bit of freshly grated orange zest for a more intense aroma. If you are not using pistachios or candied peel, you can sprinkle a bit of extra crumble.

Ingredients: Pistachios (finely chopped), Candied orange peel, Orange zest
Chop the pistachios finely just before sprinkling to retain their color. Decorations are optional — if you want a nut-free version, omit the pistachios.

Final cooling and serving

8

Place the prepared cups in the refrigerator for at least 1 hour (ideally 1.5–2 hours) to allow the layers to "meld" and the mousse to slightly stabilize with the cream. Remove the cups from the refrigerator 10 minutes before serving so that the cream is not icy. Serve on saucers or small plates to facilitate transport and enhance presentation.

Ingredients: Ricotta, Tangerines
If you are preparing a dessert for a party, assemble the layers 2–3 hours in advance — but set aside the crumble topping and pistachios until the very end to maintain their crunch.

Alternatives and notes

9

If you want a version without cream, replace the whipped cream with 150 g of thick Greek yogurt (it will change the consistency to a thicker one). For a vegan version, use plant-based cheese instead of ricotta and coconut whipping cream; keep in mind that the taste and consistency will be slightly different. Additionally, you can add 10 g of chopped lemon zest to the crumble for a fresher note.

Ingredients: Ricotta, 30% cream, Oat flakes
Alternatives change the consistency — if you are using Greek yogurt, do not expect such a fluffy cream. Agar has different gelling strengths from different manufacturers — if the mousse is too soft, increase the agar to 2.5 g in the next preparation.

Fun Fact

💡

Tangerines were considered a symbol of happiness and wealth in ancient China, which is why they often appear in winter holiday desserts. The combination of creamy ricotta with citrus is a modern twist on popular Italian desserts, blending the light texture of the cheese with the aroma of the fruits.

Best for

świąteczne przyjęcia zimowe uroczystości kolacje dla gości

Tips

🍽️ Serving

Serve the dessert in transparent cups to showcase the layers. Before serving, add the final portion of crumble and chopped pistachios to ensure the top is as crunchy as possible. A brew of green tea or espresso pairs perfectly for serving.

🥡 Storage

Store the chilled cups covered with plastic wrap in the refrigerator for up to 48 hours. It is best to store the crumble separately in an airtight container at room temperature for up to 24 hours and add it just before serving to maintain its crunchiness. Thawed/reheated dessert is not recommended — it is best served chilled.

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