CREAMY WHIPPED RICOTTA
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
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 OLIVE OIL AND ROSEMARY
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 RICOTTA CHEESE (HOMEMADE)
I just found this in Food & Wine magazine, and HAD to try it. WOW! It's so much better than even the freshest ricotta you can get out there...and SO easy to make- try it!
Provided by getoutofmygalley
Categories Cheese
Time 3h
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- Combine the milk and cream in a pot over medium high heat. Using an instant-read thermometer, warm the milk until it reaches 185 degrees (the surface will become foamy).
- DO NOT LET THE MILK BOIL.
- Remove the pot from the heat and add the vinegar. Stir gently for 30 seconds (the mixture will curdle almost immediately).
- Add salt and stir another 30 seconds. Cover the pot with a towel and let stand at room temp for about 2 hours.
- Line a large colander with a few layers of cheesecloth (allow for some overhang). Set the colander over a large bowl or over the sink.
- Transfer the curds to the colander with a slotted spoon.
- Gather up the corners of the cheesecloth and secure with twine or a rubber band.
- Let the ricotta stand for about 30 minutes, occasionally gently pressing and squeezing the whey out of the cheesecloth.
- Transfer the ricotta to a bowl or use immediately.
Nutrition Facts : Calories 577.5, Fat 43.3, SaturatedFat 26.1, Cholesterol 148.9, Sodium 515.5, Carbohydrate 28.8, Sugar 28.3, Protein 19
WHIPPED RICOTTA TARTINE RECIPE BY TASTY
Elegant appetizers don't need fancy ingredients to be tasty. Humble ricotta is whipped with olive oil and lemon zest to create a pillowy bed for zucchini spirals and crispy prosciutto.
Provided by Katie Aubin
Categories Sides
Time 37m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F (220°C).
- Arrange the prosciutto slices in a single layer on a baking sheet. Bake for about 6 minutes, flipping halfway, until crispy. Remove from the oven and let cool.
- Add the baguette slices to another baking sheet and drizzle with olive oil on both sides. Toast in the oven for 7-10 minutes, flipping halfway, until golden brown. Remove from the oven and let cool.
- Meanwhile, add the ricotta, 1 tablespoon olive oil, the lemon zest, and a pinch of salt to a food processor. Blend until whipped and creamy, about 2 minutes.
- Use a vegetable peeler to thinly slice the zucchini into ribbons. Transfer to a medium bowl and toss with pepper, salt, and a drizzle of olive oil.
- When ready to assemble, rub each toasted baguette slice on both sides with the cut side of a garlic clove.
- Spread about 2 tablespoons of the whipped ricotta onto each piece of toast. Wrap the zucchini ribbons around your fingers to curl, then place on the ricotta-topped toast. Top each piece with a crumbled half-slice of crispy prosciutto. Garnish with the parsley, salt, and pepper.
- Enjoy!
Nutrition Facts : Calories 347 calories, Carbohydrate 45 grams, Fat 12 grams, Fiber 3 grams, Protein 15 grams, Sugar 5 grams
WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES
Cool, refreshing, pretty and wonderfully appetizing. Originally, Bon Appetit - 2001. We added cream cheese to the ricotta to make this a smooth, luscious dessert.Why not use this with cranberries for Thanksgiving? Haven't done it as yet but why not? If you can find fresh ricotta, which is less grainy, then use it and omit the cream cheese. Can be made 1 day ahead, keep refrigerated and stir before using. It is very easy - time involved is refrigerator time. Update...03/2006 Serve with Amaretti cookies, coarsely chopped and add 3 tbsp. Amaretto liqueur.
Provided by Manami
Categories Breakfast
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Blend ricotta cheese, cream cheese, 2 Tablespoons sugar, honey and vanilla in processor until very smooth.
- Transfer to bowl.
- Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours.
- Combine berries, lemon juice and remaining 2 Tablespoons sugar in a large bowl; toss to coat.
- Let stand 30 minutes at room temperature.
- Divide ricotta mixture among 6 wineglasses & then top with berries.
- Serve and enjoy!
Nutrition Facts : Calories 275, Fat 17.2, SaturatedFat 10.9, Cholesterol 62.6, Sodium 125.3, Carbohydrate 20.2, Sugar 17.4, Protein 10.7
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