White Chocolate & Ricotta Mousse with Blueberry Sauce

A delicious summer mousse with delicate flavours of fresh blueberries and creamy white chocolate. The base of this recipe can be made in advance and stored in the fridge for up to 4 days, perfect for an easy dinner party dessert.

Preparation time: 5 minutes, | Cooking time: 5 minutes, plus 1 hour chilling | Serves: 4


  • 100ml milk
  • 150g white chocolate, broken into chunks
  • 300g ricotta cheese
  • 100g pistachios, finely chopped
  • 3 tbsp sugar
  • 200g blueberries
  • Squeeze of lemon juice


  1. Over a medium heat, bring the milk to a boil and pour it over the white chocolate. Stir until the chocolate has completely melted.
  2. Add the ricotta cheese and mix well. Pour half of the creamy mixture into four cups, cover with the pistachios, reserving a few for garnish, and then fill each cup with the rest of the mixture.
  3. Chill them in the fridge until ready for serving, or for at least 1 hour. Meanwhile, add the sugar, blueberries and lemon juice to a pan, simmer gently for a few minutes and then allow to cool.
  4. To serve, garnish each cup with the blueberry sauce and the rest of the chopped pistachios.

Photo Credits : Paul Gregory Photography

Food and Kindness, The Sobell House Cook Book