Ricotta lends a lovely texture to this special mousse, which is also studded with jewel-toned pomegranate seeds and crunchy pistachios. The perfect dessert for a summer night.
Photo by Stacy NewgentI am always looking for ways to add color and texture to desserts. Pomegranate arils and pistachios are a vivid contrast of color and sweet and salty tastes. Together they are like little jewels on top of this mousse, which is an unusual twist on the classic mousse formula. Ricotta has such an interesting texture — a little gritty, and extra creamy. It brings an unexpected earthiness to this rich but not-too-sweet dessert.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
