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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 mins
Cook Time 15 mins
Resting Time 30 mins
Total Time 55 mins
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
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