Creamy Whipped Ricotta Recipes

WHIPPED RICOTTA WITH OLIVE OIL AND ROSEMARY

Whipped Ricotta with Olive Oil and Rosemary image

Provided by Katie Lee Biegel

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 cups fresh ricotta cheese
2 tablespoons good-quality extra-virgin olive oil, plus more for the bread
1 teaspoon chopped fresh rosemary
Flakey sea salt
Coarsely ground black pepper
Sliced crusty bread, for serving

Steps:

Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill with the olive oil and sprinkle with the rosemary. Generously sprinkle with salt and pepper.
Prepare a grill for medium-high heat. Drizzle the bread with olive oil and sprinkle with salt. Grill on the oiled side until toasted, about 2 minutes. Serve with the ricotta.

CREAMY WHIPPED RICOTTA

Creamy Whipped Ricotta image

Whipped ricotta has quickly become a favorite along the lines of creme fraiche. It can be used in both savory and sweet dishes. Feel free to spread this on bread and drizzle with olive oil and pepper for an accompaniment to an Italian meal.

Provided by thedailygourmet

Categories Appetizers and Snacks Cheese

Time 10m

Yield 16

Number Of Ingredients 3

Ingredients

16 ounces ricotta cheese
¼ cup whipping cream
½ teaspoon salt

Steps:

Place ricotta in the bowl of a stand mixer fitted with the wire whip attachment. Start mixer on slow and whip for 2 minutes. Gradually mix in whipping cream and salt. Adjust the mixer speed to the highest level and whip until mixture is light and airy, about 5 minutes.

Nutrition Facts : Calories 52 calories, Carbohydrate 1.6 g, Cholesterol 13.9 mg, Fat 3.6 g, Protein 3.3 g, SaturatedFat 2.3 g, Sodium 109.5 mg, Sugar 0.1 g

WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES

Whipped Ricotta with Honey and Mixed Berries image

Categories Berry Dessert Ricotta Summer Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

2 cups whole-milk ricotta cheese
4 ounces cream cheese, room temperature
4 tablespoons sugar
3 tablespoons honey
3/4 teaspoon vanilla extract
4 cups mixed fresh berries (such as blackberries, raspberries, and halved strawberries)
2 teaspoons fresh lemon juice

Steps:

Blend ricotta, cream cheese, 2 tablespoons sugar, honey, and vanilla in processor until smooth. Transfer to bowl. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours. (Can be made 1 day ahead. Keep refrigerated. Stir before using.)
Combine berries, lemon juice and remaining 2 tablespoons sugar in large bowl; toss to coat. Let stand 30 minutes at room temperature.
Divide ricotta mixture among 6 wineglasses. Top with berries and serve.

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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.
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