Simple Dessert Blood Orange and Ricotta Cream
Dessert · Flans, Puddings · Maison Mirabeau Wines · Provencal Recipes · TasteWhenever it is blood orange season, we make a point of using this distinctive citrus in salads, cocktails and desserts. Below is a recipe for Blood Orange and Ricotta Cream is, a simple and delicious dessert you can make in no time. Enjoy this dessert with a glass of Pure rosé; it perfectly matches its subtle citrus aromas! Click here for the original blog post.
Ingredient information: Blood Oranges have orange skin and a distinctive red centre. This citrus varietal is no subtle pink grapefruit colour but a deep crimson red. The fruit is common in Spain and sometimes called a raspberry orange.

Blood Orange and Ricotta Dessert
A delicious dessert that goes great with a glass of rosé. Enjoy!
Ingredients
Biscuit Ingredients:
- 75 g unsalted butter
- 150 g flour
- 50 g Sugar
- 1 egg yolk
- a pinch of Salt
- orange zest from one orange
Blood Orange and Ricotta Cream:
- 2 tubs Ricotta
- 4 Blood Oranges for juice
- Sugar
- 5 Blood Oranges
Instructions
Prepare the Biscuits:
- Mix the butter with the flour. Add the sugar, egg yolk, and orange zest scraped from one blood orange. Make a homogeneous pastry and put it in the fridge for an hour.
- Preheat a fan oven (convection) to 170°C (340°F).
- Form into a thick sausage, cut off equal-sized slices, about 1.5 cm thin. Squish them a little flatter and add to a lined baking tray—Bake for about 15 minutes, or until golden brown.
Prepare the Blood Orange and Ricotta Cream:
- Put 2 tubs of Ricotta in the freezer for about 30 minutes, so it’s very cold when you make the dessert.
- Squeeze 4 oranges, add the juice to a saucepan and add half as much sugar as a liquid. Cook on medium heat until the liquid thickens. Cut two thin slices of orange and add to the syrup for a few minutes. Remove and put on a plate for later.
- Take four oranges and peel them using a good knife. You will need to remove all the peel and the zest. Then, fillet the orange pieces from between the skin (takes a bit of patience) and add them to the cooled syrup.
Assemble the Dessert:
- Prepare 4 glasses or small bowls and add a few generous spoonfuls of Ricotta. Then spoon equal amounts of blood orange in syrup over and decorate with half a slice of the candied orange. Place the glass bowl on a plate with 2 biscuits by its side. They also taste delicious crumbled over the top.
Tried this recipe?Let us know how it was!
Additional Desserts to Try!
Apple Puff Pastry Dessert in the Shape of Roses
This dessert looks complicated, but it's not, and your guests will love it.
Check out this recipe
Brioche Pudding
Sweet spongy bread pudding with buttery brioche baked in cream and eggs with raisins and apricot jam, topped with fresh passion fruit cream.
Check out this recipe
Rosé Poached Pears
This dessert is delicious either served warm or chilled. Once cooked the pears will keep covered in the fridge for three days.
Check out this recipe
Citrus Almond Cake
This recipe combines citrus and almond in a sweet dessert. It was minimally adapted from the recipe by Claudia Roden, "The Food of Spain." The cake is also gluten-free and dairy-free if your guests have food sensibilities.
Check out this recipe
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Spaghetti with a Citrus Cream Sauce
November 23, 2018
The spaghetti sauce is a light cream and wine base with citrus (orange and lemon). The dish is easy to make and a refreshing change to tomato sauce. Think about making this when the citrus starts appearing in the Provencal markets near to Christmas or perhaps to celebrate the annual Menton Fête du Citron in February.…
Apples and Cherries a Twist on Classic Clafoutis
June 1, 2022
Clafoutis is a summer classic in France. It’s such an easy dessert to make, and only requires whatever fruit you have on hand and basic ingredients most people have in their fridge and cupboards. Apple and cherry is such a delicious combination, sweet but with just the right amount of sourness. You can use frozen …
Candied Clementines Confit with Moroccan spices
June 13, 2018
You might think that this recipe Candied Clementines (Clementines Confit) with Moroccan spices has nothing to do with duck but, in fact, it uses a similar methodology of preservation only in this case with sugar and corn syrup.…
It’s Strawberry Season in Provence a Recipe to Celebrate
May 3, 2018
The new fraises garriguettes have arrived in Aix, and my goodness, are they good! Some years ago, La Provence published a recipe for a tiramisu with raspberries but I’ve found strawberries are just as delicious, and this is now a firm favourite. Tiramisu aux Fraises Ingredients: 250g strawberries, sliced 250g mascarpone 3 eggs – separated …
No Comment