whipped ricotta is a 30-second GAME CHANGER
But it wasn’t till I used in in these cannoli popsicles that I realized that ricotta was a natural for sweet dishes as well as savory. And that’s when I discovered whipped ricotta.
Never was anything so good – so adaptable – that was also so, so easy.
Just a 30-ish second whirl in the food processor transforms ricotta into a smooth, light, whipped cheese that forms the base for so many dishes.
Of course it can go savory – simply swirl in a bit of good olive oil. From there you can add herbs, spices or lemon zest and swoop it onto a plate topped with roasted root vegetables or summery tomatoes. Or you can spread it on toasts for a lovely take on crostini. Or even garnish a cold soup in place of sour cream.
Basically, any place you’d use creme fraiche, Greek yogurt or sour cream you can use whipped ricotta.
I, of course, love it sweet.
Swirled with honey and some flaky sea salt, whipped ricotta beautifully substitutes for my nemesis, yogurt, in toasts, parfaits or just a nice alternative for your granola and berries.
Let me know if you try it, and if you go “savory” or “sweet”!
15-ounce (or so) container of good quality whole-milk ricotta
large pinch of kosher salt
cracked black pepper
honey, to taste
flaky sea salt for topping (optional)
Place the ricotta, salt and pepper into your food processor (alternatively, you can use a bowl and whisk). Blend just until smooth, about 30 seconds.
Transfer to a bowl and add honey to taste (I use about 2 tablespoons); top with flaky sea salt if desired. Keep covered, in the fridge for up to 3 – 5 days (if it separates, drain off the liquid and give it a stir to emulsify).
This delicious recipe brought to you by Sheri Silver