Sweet Whipped Ricotta Cream
This sweet whipped ricotta cream is a creamy blend of ricotta cheese, sugar, vanilla, and lemon that's perfect for dolloping atop everything from berries to muffins.
Ingredients
- 10 1/2 ounces good-quality store-bought whole-milk ricotta, preferably buffalo, or homemade ricotta
- 1 3/4 ounces superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
- Vanilla extract or vanilla paste
- Finely grated zest of 1 small lemon, preferably organic (about 1 teaspoon)
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Line a fine-meshed strainer with a paper towel and place it over a bowl. Dump the ricotta into the strainer and lightly press the surface with more paper towels to soak up as much water as possible. Let the ricotta drain for about 20 minutes.
- In the bowl of a food processor fitted with the steel blade, whiz the drained ricotta, sugar, vanilla, lemon zest, and juice until very smooth, about 5 minutes. Stop the processor once or twice during blending to scrape down the sides of the bowl to ensure the whipped ricotta is evenly silken.
☞ TESTER TIP: Yep. Five minutes may seem like a long time. But wait until you experience the superlative texture of the resulting cream.
- Use immediately or, if the finished ricotta cream seems a little loose or liquidy, scrape it into a fine-meshed strainer lined with damp cheesecloth or a clean, damp dish towel. Place the colander over a bowl, cover, and refrigerate the ricotta cream for a few hours to drain.
Nutrition
Serving: 1(2-tablespoon) serving | Calories: 60kcal | Carbohydrates: 5g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 21mg | Fiber: 1g | Sugar: 4g