Absolutely! Here’s a refined, easy-to-make recipe for a Citrus Ricotta Cream Dessert — it’s bright, creamy, and elegant, perfect for spring or summer, or really whenever you want a refreshing sweet treat.
Ingredients
- 1 cup whole milk ricotta cheese (fresh is best; drain if watery)
- 1/2 cup heavy cream
- 2–3 tablespoons honey (or powdered sugar), to taste
- Zest of 1 orange (or mix of orange + lemon/lime for extra brightness)
- 1–2 tablespoons fresh citrus juice (orange, lemon, lime, or a combo)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Optional Toppings
- Fresh berries (strawberries, blueberries, raspberries)
- Crushed shortbread, amaretti, or biscotti
- Toasted pistachios or sliced almonds
- Extra citrus zest or a drizzle of honey
- Mint sprigs
Instructions
- Whip the cream:
- In a cold mixing bowl, beat the heavy cream to soft peaks. Set aside.
- Make the ricotta base:
- In another bowl, whisk together:
- Ricotta
- Honey
- Citrus zest
- Citrus juice
- Vanilla
- Pinch of salt
- Blend until smooth. For an ultra-smooth texture, you can pulse it in a food processor or use an immersion blender.
- In another bowl, whisk together:
- Combine:
- Gently fold the whipped cream into the ricotta mixture. Don’t overmix — keep it fluffy.
- Chill:
- Spoon into dessert cups or bowls and refrigerate for at least 30 minutes, or up to a few hours.
- Serve:
- Right before serving, top with your choice of berries, crushed cookies, nuts, or a little extra zest.
Serving Ideas
- ayer it in glasses like a parfait with crushed cookies and berries.
- Spoon over grilled peaches or roasted figs.
- Serve with thin lemon shortbread on the side.
