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Ricotta cream
with duet of Pinova apple

Surprise with simplicity

The ricotta cream with duet of Pinova apple is a fresh and light spoon dessert that is very easy to prepare. Different consistencies such as creamy ricotta cream, smooth Pinova apple puree and crunchy Pinova apple cubes make this dessert so delicious and special.
30 min.


for 4-6 portions

for the ricotta cream
250 g ricotta
150 g plain yoghurt
25 g sugar
½ vanilla bean (seeds)
½ lemon (zest)
100 m fresh liquid cream

for the apple puree

1 lemon (juice)
2 Pinova apples
½ vanilla bean (seeds)

for the crunchy apple cubes
½ lemon (juice)
1 Pinova apple
3 peppermint leaves

for garnishing
3 tbsp. toasted hazelnuts
Peppermint leaves
Print recipe


Ricotta cream with yoghurt
Put well-drained ricotta in a bowl and add plain yoghurt, sugar, the seeds of half a vanilla bean and the zest of half a lemon (previously washed and dried). Mix all ingredients with an electric whisk. Whip the cream and carefully fold in with a spatula with movements from bottom to top. Cover the bowl with cling film and put in the fridge.
Apple puree
Squeeze the juice of a lemon into a little pot. Wash and peel Pinova apples, remove the core and cut into small cubes that you put in the pot and mix with lemon juice. Add sugar as you wish and the seeds of half a vanilla bean. Cover and cook for about 10 minutes until soft, stirring occasionally and adding a little bit of water if necessary. Puree the soft apple cubes with a hand mixer in a high jar. Put aside and let cool.
Crunchy apple cubes
Squeeze the juice of half a lemon into a little bowl. Wash the Pinova apple, remove the core and cut into small cubes that you put in the bowl and mix with lemon juice. Wash and dry the peppermint leaves. Finely chop them, add to the apple cubes and mix.
Fill the cold (or lukewarm) apple puree into glasses. Then add about two tablespoons of ricotta cream, distribute your apple cubes evenly and complete with the remaining ricotta cream. Garnish with toasted hazelnuts and some previously washed peppermint leaves. Keep in the fridge until serving.

Recipe from Julia Morat

Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.

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