Whipped Chocolate Ricotta Food

CHOCOLATE RICOTTA TOAST

Steps:

• In a medium bowl, mix together the ricotta, sugar, cinnamon and vanilla using a rubber spatula. Set aside or refrigerate until ready to use.
• Preheat a grill pan over medium-high heat. Brush the slices of bread on both sides with the olive oil. Grill the bread until golden brown, toasted and crunchy on the outside, about 2 minutes per side. Top each slice with a good amount of the ricotta mixture and spread evenly. Grate the chocolate over the top of the bread, fully coating each slice. Serve with a fork and knife.

WHIPPED RICOTTA

Steps:

• Combine ricotta cheese and sea salt in the bowl of a mini food processor and process until smooth, 1 to 2 minutes.

WHIPPED RICOTTA DIP RECIPE BY TASTY

Steps:

• In a blender, combine all ingredients.
• Blend until smooth. Serve with bread and toppings of your choice.
• Enjoy!

WHIPPED-UP CHOCOLATE RICOTTA TIRAMISU

Steps:

• Cut the ladyfinger cookies in half. Reserve.
• In a large bowl, using a hand-mixer, combine the ricotta, mascarpone, cream, cognac and sugar until light and creamy. Fold in the mini chocolate chips.
• Pour the coffee into a shallow dish. Dip 2 ladyfinger halves into the coffee and arrange them on the bottom of a shallow glass serving cup. Liberally top with some of the cheese mixture. Repeat with another layer of dipped ladyfingers and cheese. Dust with cocoa powder. Repeat with the remainder of ingredients to make a total of 4 individual servings. Allow to cool before serving.

WHIPPED RICOTTA TARTINE RECIPE BY TASTY

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!

CHOCOLATE RICOTTA CREAM

Steps:

• Process cheese in food processor for 1 minute.
• Add honey, cocoa, vanilla and cinnamon.
• Process until smooth and creamy.
• Spoon into 6 wine glasses and garnish with almonds.

WHIPPED RICOTTA DESSERT

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.

CHOCOLATE RICOTTA PUDDING

Steps:

• Melt the chocolate in the top of a double boiler over simmering water (or in the microwave).
• While the chocolate is melting, put the egg yolks and sugar in the bowl of a mixer. Beat at high speed till the mixture is pale yellow and forms soft ribbons.
• When the chocolate is melted, add the heavy cream and stir till completely blended.
• Pour the chocolate into the egg mixture and mix well.
• Add the ricotta and mix again till completely blended.
• Divide the mixture among 6 individual serving bowls or goblets.
• Refrigerate overnight before serving.
• Top with whipped cream if desired.