- 12 ounces fresh ricotta (1 1/2 cups)
- 1/4 cup plus 2 tablespoons heavy cream
- 3 tablespoons sugar
Ricotta cream will keep, covered and refrigerated, for up to 1 day. Whisk by hand before using.
Whisk all the ingredients with a mixer on medium-high speed until thick, about 3 minutes. Press through a fine sieve into a bowl. Repeat, pressing 2 more times.
SourceMartha Stewart Living, January