- Yield: Makes 1 1/2 cups
Photography: GENTL & HYERS
Source: Martha Stewart Living, June 2005
- 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
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.