WHIPPED RICOTTA: THE LIGHT ALTERNATIVE TO WHIPPED CREAM

by Elena Levati

WHIPPED RICOTTA

WHIPPED RICOTTA: my whipped ricotta! My favorite recipe ever!

THE LIGHT ALTERNATIVE TO WHIPPED CREAM!

I love it so much that today I dedicate a whole post to my beloved whipped ricotta, with the step-by-step photos recipe and the REEL on my Instagram profile (you can see by clicking here).

WHIPPED RICOTTA

SOME IMPORTANT CONSIDERATIONS:

  • In order to get the same consistency of whipped cream and to replace it, our ricotta must be whipped when is hot and then it has to cool very well.
  • The basic recipe is neutral in order to be used both in sweet and savory recipes: from time to time you will decide whether to sweeten it or not depending on the use you will have to make of it.
  • You can use different types of ricotta: cow, goat, sheep and buffalo ricotta. If it is too dry you will have to add 1 or 2 tablespoons of milk (or whey) when you heat it, to get it very soft.

HOW TO USE YOUR WHIPPED RICOTTA:

You can use whipped ricotta for many different recipes. Here are some examples:

  • Filling for crepes: mixed with a spreadable cocoa and hazelnut cream it becomes a delicious filling for crepes for the weekend breakfast.
  • Base for mousse: mixed with low-fat yogurt, it becomes the perfect base for a delicate mousse. Or, together with white chocolate and marshmallows, it becomes the light version of Nigella’s instant chocolate mousse.
  • Cupcake decoration: Honey, ricotta and lemon are the perfect ingredients for a fragrant decoration for your lemon cupcakes.
  • Topping for cakes: as in this Light kiwi cake entirely covered with whipped ricotta.
  • Filling for cheesecake: enriched with candied orange peel, it becomes a perfect filling for a delicious no bake cookies cake.

WHIPPED RICOTTA

WHIPPED RICOTTA

THE LIGHT ALTERNATIVE TO WHIPPED CREAM! A neutral base ideal both in sweet and savory recipes!
Prep Time 10 mins
Cook Time 5 mins
Course basic recipes
Cuisine Italiana
Servings 1 ricotta cheese

Attrezzature

  • saucepan
  • immersion blender

Ingredients
  

  • 250 gr ricotta cheese

Instructions
 

  • Pour ricotta cheese with its serum in a saucepan and put it on low heat.
  • Stir well with a hand whisk and cook for 5 minutes.
  • Blend immediately with the immersion blender for 3-5 minutes: you'll see it become creamy, smooth and velvety.
  • Cover with film, let cool and refrigerate for 2 hours: it must be very cold to become like whipped cream.
  • Now you can use whipped ricotta to replace whipped cream in your sweet or savory recipes.
Keyword whipped ricotta, light ricotta,

Questo articolo è disponibile anche in: Italian Spanish

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questo sito web usa i cookies per migliorare la tua esperienza di navigazione. Penso che per te sia OK! Se vuoi sapere come tratto i tuoi dati e la mia politica sui cookies vai al tasto "leggi di più..." Accetto Leggi di più...

%d bloggers like this: