Whipped Ricotta With Honey Summer Fruit Food

WHIPPED RICOTTA WITH HONEY AND SUMMER FRUIT

Steps:

• Beat ricotta cheese, cream, and vanilla extract together in a bowl with an electric mixer until light and fluffy.
• Spread ricotta mixture onto a platter; top with figs, strawberries, and plum slices. Drizzle honey over the fruit and sprinkle black pepper over the top. Garnish with mint sprigs.

GRILLED PEACHES WITH WHIPPED VANILLA BEAN AND HONEY RICOTTA

Steps:

• In a stand mixer bowl, add the ricotta and honey. Remove seeds from vanilla bean by cutting the vanilla bean in half lengthwise and scraping out the seeds. Add seeds to ricotta as well.
• Whip ricotta mixture until ricotta reaches a cream-like consistency, about 1-3 minutes. Set aside, in the refrigerator until ready to use.
• Cut peaches in half and remove pit.
• Heat a grill pan on the stove on medium heat, and spray with cooking spray. Brush the cut side of the peaches with coconut oil. Place peaches face down on the grill pan and grill until grill marks form, about 1-3 minutes. Remove from grill pan. Allow peaches to cool slightly, about 5 minutes.
• Scoop a generous amount of ricotta on to each grilled peach half.
• Drizzle ricotta with extra honey and sprinkle with cinnamon. Serve and enjoy!

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, 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.

WHIPPED RICOTTA WITH HONEY AND SUMMER FRUIT

Steps:

• 1. Combine the ricotta,heavy cream and vanilla extract in a large bowl and whip using a whisk until light and fluffy,about 1 1/2 minutes (or place in a bowl and whip using a hand held mixer until light and fluffy)
• 2. Spread the ricotta on a platter and top with the fruit, drizzle with some honey and season with a sprinkling of freshly ground pepper. Garnish with fresh mint sprigs.