Ricotta ice cream and pistachio praline


  • 100 g of pistachios
  • 50 g sugar
  • 5 cl of water
  • grapeseed oil (if needed)

  • flower of salt

  • 400 g ricotta
  • 150 g of honey

  • 40 cl of liquid cream with 30% fat

For the decor

  • crushed pistachios


  1. Roast 100 g of pistachios for 15 min in the oven at 180°C.

  2. Make a caramel with 50 g of sugar and 5 cl of water. When it is golden brown, add the pistachios, cook while stirring until the mixture crystallizes.

  3. Leave to cool on a sheet of baking paper. Mix everything until it forms a dough, thin it out if necessary with a little grape seed oil, and add a good pinch of fleur de sel. Set aside.

  4. In a dish, mix 400 g of ricotta and 150 g of honey. Whip 40 cl of 30% fat liquid cream into whipped cream. Incorporate it into the ricotta and set everything in an ice cream maker. Keep for at least 12 hours in the freezer.

  5. Serve scoops of ricotta ice cream with pistachio praline and crushed pistachios.

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