Whipped Ricotta (Printable)
Silky smooth ricotta whipped to perfection with olive oil and cream, topped with honey and herbs for an elegant appetizer.
# What You'll Need:
→ Dairy
01 - 1 cup (250 g) fresh whole-milk ricotta cheese, drained
02 - 2 tablespoons heavy cream
→ Seasonings
03 - 1 tablespoon extra-virgin olive oil
04 - 1/2 teaspoon fine sea salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/2 teaspoon freshly grated lemon zest
→ Garnish (Optional)
07 - 1 tablespoon honey or hot honey
08 - 1 tablespoon chopped fresh herbs (basil, chives, or parsley)
09 - Cracked black pepper, to taste
10 - Flaky sea salt, to taste
11 - Toasted bread or crostini, for serving
# How To Make:
01 - Place the drained ricotta cheese and heavy cream in a large mixing bowl.
02 - Using a hand mixer or whisk, beat the ricotta mixture on high speed for 2 to 3 minutes until light, smooth, and fluffy.
03 - Add the olive oil, sea salt, black pepper, and lemon zest, folding gently until just incorporated.
04 - Taste the whipped ricotta and adjust the salt and pepper as needed.
05 - Transfer the whipped ricotta to a serving bowl. If desired, drizzle with honey, sprinkle with chopped fresh herbs, and finish with cracked black pepper and flaky sea salt.
06 - Serve immediately with toasted bread or crostini, or cover and refrigerate until ready to use.
# Expert Tips:
01 -
- It takes exactly ten minutes from fridge to table and tastes like something from a restaurant with a linen napkin budget.
- The texture transforms plain ricotta into something cloudlike and luxurious, and you get to feel like a genius for doing almost nothing.
02 -
- Low fat ricotta will leave you with something grainy and sad, and no amount of whipping can fix it.
- Letting the whipped ricotta sit in the fridge for thirty minutes before serving actually improves the texture as the flavors meld together.
03 -
- A food processor works even better than a hand mixer if you want the absolute smoothest texture possible.
- Warm your bread slightly before serving because cold bread makes the ricotta feel heavier than it actually is.