How to Make Whipped Ricotta
All you need is a good blender.
by Erin Henderson
Whipped ricotta is one of my go-tos when I’m looking to impress but have zero time to dedicate to the mission. Buy a tub, throw it in the blender, and flavour it the way I see fit. It’s easy, fast, and everyone loves it.
Depending on my mood and the season – and what I’ve got lying around – I’ve flavoured this with different toppings: fresh basil and lemon zest in the summer, roast garlic and olive oil in the fall, or Calabrian chilis when I’m feeling spicy.
With truffles in season right now, I’m loving the sweet/earthy/savoury balance of drizzling truffled honey over top.
Whipped Ricotta with Truffle Honey
Makes: 1 cup
Chef level: as long as you’ve got a good blender, you’re set
- 1 500g tub of good quality ricotta
- 1 Tbsp cream
- 1 Tbsp garlic oil or extra virgin olive oil
- S + P to taste
- Into a high-speed blender add undrained ricotta, the cream, oil and salt and pepper.
- Start the blender – you may need to help it along with the plunger to get it started but resist the temptation to add more liquid. Once it gets going, it smooths out quickly and you want a thick and creamy texture not a soupy mess.
- Spoon the ricotta out of the blender and spread on a rimmed plate drizzling honey into the crevices.
- Serve with toasted baguette slices.
Wine Pairing:
This will largely depend on you flavouring additions, but assuming you’re taking my idea of the truffle honey, and I highly encourage you to do so, I would stick to something light and bright, with a wink of sweetness to contrast the creamy richness of the ricotta and handle the sugar of the honey.
I like a texture of an off dry Pinot Gris for this, but you could also easily pair a Riesling.