Coconut-Ricotta Mousse With Pistachio And Pomegranate

• 1 1/2 cups cream, divided
• 2 1/2 teaspoons gelatin
• 8 ounces full-fat ricotta cheese
• 1/2 cup coconut cream (the thickest cream from the top of the can of milk)
• 1/4 cup sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 1/2 cup pistachio nutmeats, to serve
• 1/2 cup pomegranate arils, to serve

1. Pour 1/2 cup of the cream into a small saucepan and sprinkle the gelatin on top. Set aside for 5 minutes to allow the gelatin to soften. Warm over medium heat and whisk just until the gelatin dissolves. Do not allow to boil. Remove from the heat.
2. Whip the ricotta and coconut cream together in the bowl of a stand mixer (or use a large bowl with a hand mixer). Add the rest of the cream and continue beating until the mixture forms soft peaks. Slowly add the sugar, 1 tablespoon at a time. Beat in the warm cream-gelatin mixture, the vanilla, ginger, and salt.
3. Spread in a 1-quart dish and refrigerate for 2 hours, or until set. Scoop out in fluffy spoonfuls into dessert glasses Serve garnished with the pistachios and pomegranate arils.

cream, gelatin, fullfat ricotta cheese, coconut cream, sugar, vanilla, ginger, salt, pistachio nutmeats, pomegranate arils

Taken from food52.com/recipes/22421-coconut-ricotta-mousse-with-pistachio-and-pomegranate (may not work)