Photography: GENTL & HYERS
- 12 ounces fresh ricotta cheese (preferably buffalo ricotta)
- 1/4 cup plus 1 teaspoon creme fraiche
- 3 tablespoons sugar
- 3/4 teaspoon pure vanilla extract
- Pinch of salt
Sweetened ricotta can be refrigerated, covered, up to 1 day.
Put ricotta in a fine sieve set over a bowl. Let drain 10 minutes to remove excess liquid; discard liquid.
Stir together ricotta, creme fraiche, sugar, vanilla, and salt in a medium bowl.