Whipped Ricotta Recipe

Inspired by Fortina

Time20m

Serves4

truffle-lavendar honey, sourdough

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Ingredients

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1
Blend the Ricotta and Cream
In a large mixing bowl, add 2 cups of ricotta cheese and 1 cup of heavy cream. Using an electric mixer, blend on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
2
Season the Mixture
Add 1 teaspoon of salt to the ricotta and cream mixture. Continue to blend for another minute until fully incorporated.
3
Incorporate Truffle Oil
Drizzle in 1 tablespoon of truffle oil while the mixer is running. Blend for an additional 30 seconds to evenly distribute the truffle flavor.
4
Adjust Flavor with Honey
Remove the bowl from the mixer and gently fold in 2 tablespoons of lavender honey. Taste the whipped ricotta and adjust sweetness if needed.

5
Prepare Sourdough Bread
Slice the sourdough bread into thick slices. Toast the slices in a toaster or on a grill until golden brown.
6
Plate and Serve
Serve the whipped ricotta in a bowl, drizzled with additional lavender honey if desired. Arrange the toasted sourdough slices around the bowl for dipping.