Whipped Ricotta Recipe
Make Whipped Ricotta Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Whipped Ricotta Base
Finishes & Garnishes (optional)
Method
Whipped Ricotta Base
- 1
Prepare dairy
If the ricotta is very watery, drain it in a fine-mesh sieve lined with cheesecloth or a paper towel for 20–30 minutes to remove excess whey. This produces a thicker, silkier whipped ricotta.
- 2
Soften cream cheese
Bring the cream cheese to room temperature for 15–20 minutes to ensure it blends smoothly with the ricotta. If short on time, cut into small cubes to soften faster.
- 3
Combine and blend
Place the drained ricotta, softened cream cheese, 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon honey, 3/4 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper into a food processor or high-speed blender. Pulse to combine, then run on medium-high until the mixture is light, airy and smooth, about 45–60 seconds. Scrape down the bowl once and blend another 15–20 seconds as needed. Texture should be silky and spreadable but still hold soft peaks.
- 4
Adjust seasoning
Taste and adjust seasoning: add more salt (up to 1 teaspoon total) or lemon juice a few drops at a time until balanced. If you prefer it sweeter, add up to 1 teaspoon more honey. If the mixture seems too thick, blend in 1–2 teaspoons of milk or more olive oil to reach desired consistency.
- 5
Chill (optional)
Transfer whipped ricotta to a serving bowl, cover, and chill for 15–30 minutes to let flavors meld. It can be served immediately if preferred warmish.
Finishes & Garnishes (optional)
- 6
Plate
Spoon the whipped ricotta into a shallow serving dish or spread it on a board, creating a shallow well in the center with the back of a spoon to hold garnishes.
- 7
Drizzle and top
Drizzle 1 tablespoon extra-virgin olive oil and 1 teaspoon honey over the top. Sprinkle 1/4 teaspoon cracked black pepper, 1/2 teaspoon flaky sea salt, and 2 tablespoons chopped fresh herbs. Scatter 2 tablespoons toasted pine nuts (or almonds) for crunch.
- 8
Serve
Serve with grilled bread or crostini. For best texture, provide the bread at room temperature or slightly warm so the ricotta remains creamy. Leftover whipped ricotta keeps in an airtight container in the refrigerator for up to 3 days.