Orange Ricotta Cream with Campari Jelly

orange ricotta cream

3 weeks to go til christmas… can you believe it? I must say, I’m definitely a bit behind in my planning! Starting a new job in December doesn’t seem to help a lot. So while I’m traveling and trying to get up to speed on the business side, I’m writing lists and “notes to myself” about potential presents (when is the latest date to order online for on-time delivery? ;-)) and about ideas for our Christmas dinner.

So if you’re also busy – or if you think you will be on christmas eve, this might be a perfect dessert for you, as it can easily be prepared the day before. And it’s an absolute winner – I have served it many times, and it always got lots of compliments. Whilst the ricotta cream is not particularly light, it is delicious, not too sweet with a good aroma balance of vanilla and orange. And the Campari jelly on the top adds some bitter flavour, nice and refreshing after dinner.

Go for it – i can only recommend it. I will for sure make it again… but was thinking to replace the campari with Aperol next time, for a change.


Orange Ricotta Cream with Campari Jelly
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 4
  • 3 organic oranges
  • 1 vanilla pod
  • 60g sugar
  • 100ml white wine
  • 4 gelatin sheets
  • 2 tbsp orange liquor (e.g. Cointreau)
  • 250g ricotta cheese
  • 200ml whipping cream
  • 4 tbsp Campari
  1. Wash one of the oranges with hot water, dry it well and grate half of the peal in cests. Squeeze all three oranges, and put 300ml orange juice aside. Cut the vanilla pod in half and scrape out the pulp.
  2. Caramelize the suger in a small pot until golden brown and deglaze it with 200ml orange juice and white wine. Add the vanilla pod and the pulp and let it boil until reduced to ⅓. Soak 2 gelatine sheets in cold water. Pour the orange mixture in a bowl, remove the vanilla pod and let it cool off for about 10 minutes.
  3. Dissolve the squeezed gelatine sheets in the warm orange mixture. Add the orange liquor and the ricotta and mix well. Put it into the fridge until it starts to gel slightly. Whip the cream until stiff, then fold it carefully into the orange ricotta cream. Fill the cream into 4 glasses (ca. 200ml), and put htem into the fridge for at least 2 hours.
  4. For the Campari jelly, soak the remaining gelatine in cold water. Slowly warm the campari with the remaining orange juice until luke warm, then dissolve the gelatine in the liquid. Let it cool down until it almost gels, then pour on top of the firm orange ricotta cream. Put it in the fridge for at least another 2 hours before serving.
Nutrition Information
Calories: 390 kcal/ serving


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