Recipe: Whipped Ricotta
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Ingredients
- 8 oz. Gordon Choice Cream Cheese
- 2 oz. Gordon Choice Heavy Whipping Cream
- 2 c. Whole Milk Ricotta Cheese
- 1 ct. Markon Lemon, zested
- to taste Kosher Salt
Recipe Preparation
- Soften the cream cheese at room temperature.
- In a mixer fitted with a paddle attachment, whip the cream cheese with the heavy cream until smooth and aerated.
- Add the ricotta and lemon zest and continue to paddle on medium speed until the ricotta mixture is visibly less grainy and has gained volume.
- Season with salt as desired and transfer the whipped ricotta to a disposable pastry bag for service.
- Store under refrigeration until needed and pull out in advance to temper the mixture before use.
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