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Ricotta Cream
Tips: A topping for fruit, especially appropriate for fresh
berries. This takes only a couple of minutes to put together in
your food processor (though it should be chilled before serving),
and it will keep for several days in the fridge. While you can use
whole-milk ricotta of the kind that comes prepackaged (Sorrento
and Polly-O are two common brands), it tends to yield a thinner
topping, more like a sauce. I much prefer to use fresh whole-milk
ricotta, conveniently sold by the pound by my local grocer.
To serve this, I’ll often place the berries (very briefly
washed and thoroughly dried) in a wine glass (or other fancy glass),
drizzle on a tablespoon or so of good-quality chocolate syrup, then
top with the ricotta cream and perhaps a pinch of grated semisweet
or bittersweet chocolate. I’d think this topping would be
delicious over fresh apricot or peach slices, and perhaps fresh
mango or pineapple chunks, too.
Yield: About 1 generous cup
Ingredients:
- 1/2 pound fresh, whole-milk ricotta (about 3/4 cup plus 2 Tbsp.)
- 1 to 2 Tbsp. granulated sugar, or to taste (I use 1 Tbsp. plus
1 tsp.)
- 1 Tbsp. white crème de cacao
- 1 tsp. vanilla
- Few grains of salt
- Milk or cream to thin as desired
Method:
In workbowl of a food processor fitted with a steel blade, combine
ricotta, 1 Tbsp. sugar, crème de cacao, vanilla, and salt.
Cover; process at high speed 30 full seconds. Scrape down workbowl
and blade with rubber spatula. Cover and process again for a full
thirty seconds at high speed.
Taste a small amount. If you’d like more sugar, add it a
little bit at a time; if you’d like the mixture thinner, add
milk or cream, a teaspoon at a time. Process for about 10 seconds
after each addition. When consistency and sweetness are to your
taste, scrape mixture into small bowl.
Cover with a paper towel so that the towel rests on top of the
bowl, then cover with plastic wrap. Chill until very cold before
serving over berries or other fruit.
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