Ingredients (Serves 4)
Base
- 1 cup (250 g) whole-milk ricotta cheese
- ½ cup heavy cream or thick Greek yogurt
- 3 tablespoons honey or powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Citrus
- Zest of 1 orange
- Zest of 1 lemon
- 2 tablespoons fresh orange or lemon juice
Optional Toppings
- Fresh berries
- Toasted nuts
- Citrus segments
- Honey drizzle
Equipment Needed
- Mixing bowls
- Whisk or electric mixer
- Fine grater (for zest)
- Spatula
- Serving glasses or bowls
Step 1: Smooth the Ricotta
Place the ricotta in a bowl.
Whisk or beat until:
- Completely smooth
- Creamy
- Free of graininess
Tip: For extra smoothness, blend briefly or press through a sieve.
Step 2: Whip the Cream (If Using)
In a separate bowl:
- Whip the cream to soft peaks
Stop early.
Overwhipping makes the dessert heavy.
If using Greek yogurt, skip this step.
Step 3: Build the Cream Base
To the ricotta, add:
- Honey or sugar
- Vanilla
- Salt
Mix gently until smooth.
Add:
- Citrus zest
- Citrus juice
Stir slowly to combine.
Step 4: Fold and Lighten
Gently fold the whipped cream (or yogurt) into the ricotta mixture.
Use a soft folding motion:
- Cut through the center
- Lift from the bottom
- Turn gently
The texture should feel light and airy.
Step 5: Chill and Rest
Spoon the cream into serving glasses or bowls.
Refrigerate for 30–60 minutes.
Chilling allows:
- Flavors to blend
- Texture to settle
- Citrus aroma to soften
How to Serve
Serve chilled.
Top lightly with:
- Fresh berries
- Citrus zest curls
- Honey drizzle
- Toasted almonds or pistachios
Keep it simple.
