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Simple Dessert Blood Orange and Ricotta Cream

Whenever 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.

Simple Dessert Blood Orange and Ricotta Cream

Blood Orange and Ricotta Dessert

Maison Mirabeau Wine
A delicious dessert that goes great with a glass of rosé. Enjoy!
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine French, Provencal
Servings 4 People


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


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.
Keyword Biscuits, Blood Orange, Citrus, Ricotta
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
Puff Pastry Roses Apple Dessert
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
Sweet Brioche Pudding Passion Fruit Cream @Masdaugustine
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
Mirabeau Rosé Poached Pears Fall 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
Citrus Almond Cake
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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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