Whipped Ricotta
When it comes to whipped ricotta, make a lot because once you latch onto this, the little black dress of cheese, you'll soon see how hard it is to actually share.
Servings: 8 servings
Calories: 134kcal
Equipment
Ingredients
- 2 cups whole-milk ricotta
- ¼ cup cream cheese softened
- 2 tablespoons whole milk
optional embellishments
- olive oil
- fresh lemon zest
- smoked salt
- freshly cracked black pepper
Instructions
- Place the ricotta and the cream cheese in a food processor with metal blade or a blender and drizzle with the olive oil and 2 teaspoons of the milk (or cream).
- Season with salt and pepper.
- Pulse for one minute.
- Add the lemon juice and the lemon zest.
- Pulse for one minute more or until silky smooth.
- The ricotta should be thick but easily spreadable.
- Scrape down the sides of the container once or twice with a rubber spatula. If you think it’s too thick, stir in another teaspoon of milk.
- Spoon the luscious whipped layers into a pretty bowl for serving, (a 'rustic' melamine bowl pictured below for poolside entertaining without fear of breakage), and use right away or store in the refrigerator.
Notes
-If refrigerating first, bring to room temperature before serving and garnish with a pinch of smoked salt flakes and a drizzle of olive oil.
Nutrition
Calories: 134kcal | Carbohydrates: 2g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 75mg | Potassium: 80mg | Sugar: 1g | Vitamin A: 375IU | Calcium: 139mg | Iron: 0.2mg