Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Peach mousse with Grappa


Wash, pit  and dice the peaches. Put them in a bowl with 1.5 dl Grappa, 20 g of powdered sugar and lemon zest and leave to macerate in the refrigerator for at least 1 hour.
Soak jelly sheets in cold water for about 10 minutes.
Sift  the ricotta  into a bowl, add the sugar and 2-3 tablespoons peach juice. Whisk  the mixture until it is smooth and velvety.
Remov the jelly sheets from water and squeeze them well. Melt them over low heat in a saucepan with the remaining Grappa.
Once melted, add the ricotta and mix well.
Spread the peaches on the bottom of a cup, cover with mousse and let cool in the fridge for at least 3-4 hours. Just before serving, decorate with a few mint leaves and a slice of peach.

Recommended Grappa:
PO' di Poli Secca

Link to recipe:


  • Ingredients:

    300 g ricotta
    2 dl Grappa
    150 g powdered sugar
    350 g peaches
    10 g jelly sheets
    Mint leaves
    Lemon peels

  • Author:
    • Sara, blog Dolcizie
  • Typology:
    • Dessert
  • Preparation time:
    • About 20 minutes and 3 hours rest in the fridge
  • Notes: