Ingredients

• 100 ml double cream
• 4 tbsp sugar
• 2 x Züger organic ricotta (250 g each)
• 6 tbsp milk
• 2 packets of bourbon vanilla sugar
• 400 g small strawberries
• 1 tbsp icing sugar
• 200 g nectarines
• 4 tbsp chopped pistachios

How it’s done

Whip the cream and sugar together until it forms stiff peaks. Mix the ricotta with the milk and vanilla sugar until creamy, then fold into the whipped cream. Hull the strawberries, wash and pat dry. Take half of the strawberries and quarter them. Add the icing sugar and purée until smooth. Add the strawberry purée to the mousse and swirl in decoratively. Pour the mousse into dessert bowls or glasses and refrigerate for at least an hour. Cut the nectarines lengthways into thin slices. Arrange the nectarines and the remaining strawberries decoratively on top of the ricotta mousse and sprinkle with the chopped pistachios to serve.

Züger tip :Use raspberry purée instead of strawberry purée and exchange the nectarines for watermelon.