Vanilla strawberries with ricotta and pistachios

Sweet, caramel-glazed strawberries meet silky ricotta cream and a sprinkle of pistachios in this elegant dessert. Each spoonful blends juicy fruit, creamy cheese, and a touch of vanilla for a truly memorable finish.

This dessert scores a Nutri-Score B, thanks to the fresh strawberries, moderate sugar, and protein-rich ricotta. Enjoy a balanced treat with fibre, vitamins, and a touch of indulgence from white chocolate and pistachios.

Ingredients

For the apple juice jelly

• 300ml apple juice
• 2 gelatine leaves

For the roast strawberries

• 50g caster sugar
• ½ vanilla pod, split lengthways and seeds removed
• 200g ripe strawberries
• 15g unsalted butter

For the ricotta cream

• 100g ricotta
• 50g crème fraîche
• 1 tbsp icing sugar

To serve

• 1 tbsp chopped unsalted pistachios
• 50g white chocolate, to grate

Method

1. Make the apple juice jelly: Warm the apple juice in a large saucepan. While it heats, soak the gelatine leaves in cold water for a couple of minutes. Remove the saucepan from the heat, squeeze excess water from the gelatine, and stir it into the warm juice until dissolved. Pour into a lined shallow baking tray and refrigerate for at least 2 hours until set.
2. Prepare the roast strawberries: Place the caster sugar and vanilla pod (with seeds) in a dry pan over medium heat. Let the sugar melt and turn a light caramel—avoid stirring. Add the strawberries and butter, swirling the pan to coat the fruit in caramel, then remove from the heat.
3. Mix the ricotta cream: In a mixing bowl, beat the ricotta, crème fraîche, and icing sugar together until smooth and creamy.
4. Cut the jelly: Once set, remove the apple jelly from the tray and cut into small squares.
5. Assemble the dessert: Spread a generous layer of ricotta cream into serving bowls. Top with the roast strawberries and their caramel juices. Scatter over chopped pistachios, dot with apple jelly squares, and finish with a grating of white chocolate.

Suggested Wine Pairing

• Majestic: Moscato d’Asti, Italy – Lightly sparkling with notes of peach and orange blossom, this sweet wine enhances the strawberries and vanilla without overpowering the dessert.
• Tesco: Tesco Finest Dessert Semillon – Lusciously honeyed, its citrus and apricot notes pair beautifully with creamy ricotta and caramelised fruit.
• Sainsbury’s: Taste the Difference Prosecco – Crisp bubbles and subtle fruitiness make this a refreshing match for strawberries, pistachios, and white chocolate.

What can you serve with this

1. Almond biscotti: Adds a crunchy contrast and soaks up the caramel juices.
2. Fresh mint leaves: Brings a cooling, aromatic lift to the dessert.
3. Espresso or strong coffee: Balances the sweetness and rounds out your meal.
4. Fruit coulis: Raspberry or passionfruit coulis adds a tangy accent to the creamy and sweet flavours.

FAQs for Vanilla strawberries with ricotta and pistachios

• Can I make the apple jelly in advance? Yes, you can prepare the jelly a day ahead and keep it chilled until serving.
• What’s the best substitute for gelatine leaves? Powdered gelatine or vegetarian gel substitutes work—just follow the packet instructions for the right ratio.
• Do I have to use white chocolate? No, you can use dark or milk chocolate, or leave it out entirely if you prefer.
• Can I swap pistachios for another nut? Absolutely—try toasted almonds or hazelnuts for a different crunch and flavour.
• Is this dessert suitable for children? Yes, there’s no alcohol and the ingredients are family-friendly.
• How long will the ricotta cream keep? Store in the fridge and use within 24 hours for the best texture and taste.

Nutri-score Health Check

This recipe is rated B on the Nutri-Score scale, reflecting its balance of fresh fruit, dairy protein, and moderate sugars. The score is automatically calculated from the ingredients and is a helpful guide only.

Positive Factors

• Strawberries are low in calories and high in vitamin C and fibre.
• Ricotta and crème fraîche provide protein and calcium.
• Pistachios add healthy fats and minerals.

Negative Factors

• Caster sugar and white chocolate contribute to the sugar content.
• Butter and crème fraîche add some saturated fat.