Whipped Ricotta Dessert Food

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.

FRUIT PLATTER WITH WHIPPED RICOTTA

Steps:

• Poached Peaches: Combine peaches, sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover, and cook, gently stirring occasionally, until fruit is just tender, 5 to 10 minutes, depending on ripeness. Transfer peaches to a heatproof container with a slotted spoon; strain syrup over top. Let cool completely. Peaches in syrup can be refrigerated, covered, up to 1 week. (Makes about 2 cups.)
• Whipped Ricotta: Puree ricotta, vanilla, and maple syrup in a food processor or blender until creamy. Mixture can be refrigerated, covered, up to 5 days. (Makes 2 cups.)
• Fruit Platter: Arrange all fresh fruits on a platter. Serve with poached peaches, whipped ricotta, and digestive biscuits.

WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES

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!

WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES

Steps:

• Blend ricotta, cream cheese, 2 tablespoons sugar, honey, and vanilla in processor until smooth. Transfer to bowl. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours. (Can be made 1 day ahead. Keep refrigerated. Stir before using.)
• Combine berries, lemon juice and remaining 2 tablespoons sugar in large bowl; toss to coat. Let stand 30 minutes at room temperature.
• Divide ricotta mixture among 6 wineglasses. Top with berries and serve.

SWEET RICOTTA TOPPING

Steps:

• PLACE ricotta, sugar, lemon juice and vanilla in food processor container; cover. Process until smooth. Spoon into medium bowl.
• ADD whipped topping; stir with wire whisk until well blended. Cover.
• REFRIGERATE at least 1 hour 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!