Ricotta Cream Recipes

Steps:

• Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
• In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
• In a medium bowl, toss the berries with the basil and the balsamic syrup.
• Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.
• Excellent source of: Vitamin C, Manganese
• Good source of: Protein, Vitamin K, Calcium, Phosphorus, Selenium

Steps:

• Preheat a grill over medium heat.
• Using a food processor, mix the Fresh Ricotta, mascarpone and cream. Add nutmeg and salt, to taste. Mix until the mixture just comes together, being careful not to over-mix. The mixture should have a creamy ricotta texture, but not be overly smooth or creamy. Store in deli containers.
• Brush the ciabatta with olive oil and cook on the grill until it has char marks.
• To serve, place the ricotta cream into a bowl, drizzle with olive oil and garnish with the parsley. Serve with the ciabatta.
• Mix together the milk, cream, yogurt and salt in a rondeau or non-reactive pot and cook on medium-low heat. Stir occasionally to make sure the bottom doesn't scorch. Allow the curd to form and rise to the top of the mixture.
• Line a perforated hotel pan with cheesecloth and place over a deep hotel pan.
• When the curds have developed, remove the pot from the heat and pour the mixture over the cheesecloth-lined hotel pan. Allow the ricotta to drain for about 30 minutes.

Steps:

• Whisk all the ingredients with a mixer on medium-high speed until thick, about 3 minutes. Press through a fine sieve into a bowl. Repeat, pressing 2 more times.

Steps:

• Purée strawberries with apple juice in a blender until smooth. Spoon equal amounts of berry sauce into 4 cocktail or parfait glasses. Combine ricotta cream ingredients in a blender or food processor. Process until mixture is smooth, about 30 seconds. Spoon 1/4 of the ricotta cream into each glass and top with 1/4 cup strawberry slices. Refrigerate until ready to serve. Garnish each with a mint sprig and an edible flower, if desired, before serving.

Steps:

• In the bowl of a food processor, combine all the ingredients and mix until they are smooth. Put the cream in the refrigerator to chill slightly before serving.
• Serve over the oven-poached pears or any other warm fruit.

Steps:

• In a large bowl, beat ricotta, cream and honey until combined. Divide berries among 6 dessert dishes. Top with cream and hazelnuts. Refrigerate until serving.