Ricotta Mousse with Walnut Crumble and Figs

Ricotta Mousse with Walnut Crumble and Figs

For something sweet, tickle your taste buds with a delicious dessert packing a nutritional punch with the addition of nuts. We've used walnuts in this versatile nut crumble but sub any nut you like. Try the crumble on fruit, yoghurt or porridge to add a heart-healthy crunch.


Serves 4. 10 min prep time. 20 min cook time.


  • 6 figs, quartered (or substitute your favourite soft fruit)
  • 1 tablespoon brown sugar
  • 150ml thickened cream
  • 1 teaspoon vanilla bean paste or extract
  • 125g smooth ricotta
  • 1 tablespoon honey
  • 2 tablespoons plain flour
  • 1 tablespoon caster sugar
  • ¼ teaspoon ground cinnamon
  • 1 cup walnuts, roughly chop into small pieces
  • 2 teaspoons olive oil



  1. Preheat oven to 200C (fan-forced). Line a tray with baking paper. Place figs onto the tray (cut side up) and top each with a little brown sugar. Transfer to the oven and cook for 10-15 minutes or until tender but not completely falling apart.
  2. Meanwhile, whip cream and vanilla to firm peaks. In a second bowl, use a spatula to beat together ricotta and honey. Fold cream and ricotta curd mixtures together until well combined.
  3. Rub together flour, sugar, cinnamon, walnuts and oil in a small bowl. Tip mixture into a dry frying pan and cook over medium-high heat, stirring, until golden and fragrant.
  4. Serve figs with ricotta curd mousse and walnut crumble.



Pistachios, pecans, and macadamias are excellent alternatives to walnuts in this dish, so you can customise it to suit your taste preferences. It's easily adapted for a gluten-free recipe - simply replace the plain flour with an equal amount of gluten-free flour. Gluten-free flour is naturally crumbly in texture, so makes a perfect replacement for this recipe.

Ricotta Mousse with Walnut Crumble and Figs

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