Sweet Whipped Ricotta Recipes
SWEET WHIPPED RICOTTA
Make a sweet whipped ricotta to enjoy on toast or as a dip.
Provided by Madeline
Categories Dip
Time 10m
Number Of Ingredients 3
Steps:
- Pour ricotta cheese, honey and salt into a food processor or high speed blender.
- Mix on high until a smooth whipped mixture remains. Stop the mixer and scrape down the sides as needed.
- Pour mixture into a serving bowl and spread over toast or pancakes or use as a dip!
Nutrition Facts : Calories 153 calories, Sugar 6 g, Sodium 257.6 mg, Fat 9.8 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 8.1 g, Fiber 0 g, Protein 8.5 g, Cholesterol 38.6 mg
WHIPPED RICOTTA DESSERT
Sweetened ricotta with a hint of lemon is whipped into a fluffy cream, piped over crushed amaretti cookies, and topped with fresh blackberries and raspberries.
Provided by Buckwheat Queen
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h20m
Yield 5
Number Of Ingredients 10
Steps:
- Combine drained ricotta, heavy cream, powdered sugar, and honey in a glass or stainless steel mixing bowl. Mix the ingredients until creamy using the lowest speed of a stand mixer or hand mixer, about 1 minute. Whip on high speed until fluffy, 2 to 3 minutes. Fold in lemon zest. Transfer mixture to a piping bag and place in the refrigerator while you prepare the serving glasses.
- Put amaretti cookies into a resealable plastic bag. Seal the bag and crush cookies into crumbs that are chunky and not too fine. Set aside 1 tablespoon of crumbs. Divide remaining crumbs evenly between five 6-ounce glasses.
- Pipe ricotta cream into each glass. Top with a sprinkle of the reserved cookie crumbs. Garnish each glass with 4 blackberries, 1 raspberry, 1 mint leaf, and a pinch of nutmeg. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 514.5 calories, Carbohydrate 63.2 g, Cholesterol 79.3 mg, Fat 25.9 g, Fiber 1.4 g, Protein 9.1 g, SaturatedFat 13.2 g, Sodium 94.9 mg, Sugar 55 g
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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.
- 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.
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