Honey Mousse with Heritage Wiggins Peaches and Blueberries



  • 1 cup cream (Holy Cow)
  • 250g ricotta
  • ¼ cup mascarpone
  • 3 Tablespoons wildflower honey (Blueskin Bay Honey)
  • 1 ½ tablespoons gelatin powder
  • ¼ cup cream
  • 3 Heritage Wiggins Peaches (Willowbrook)
  • 1 cup blueberries (Blue Willow Blueberries)
  • Honeycomb (optional Blueskin Bay Honey)


  1. Bloom gelatin in a little cold water. Set aside.
  2. In a bowl stir to combine ricotta, marscapone and honey.
  3. In a separate bowl whip cup of the cream to soft peaks.
  4. In a saucepan heat the ¼ cup of cream until hot but not boiling. Add in the bloomed gelatin and remove from heat. Stir until melted.
  5. Add the cream/gelatin mix into the whipped cream and beat until well mixed in and forming stiff peaks.
  6. Fold the cream into the ricotta mix being careful not to overmix.
  7. Spoon into serving bowl or glasses and put into the fridge to set.
  8. Once set, remove the stones from the peaches and cut into large chunks. Top with the peaches and blueberries and if desired, a chunk of honeycomb.
  9. Enjoy!


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