No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Ricotta Cream

  • yield: Makes 1 1/4 cups

advertisement

advertisement

Ingredients

  • 12 ounces fresh ricotta (1 1/2 cups)
  • 1/4 cup plus 2 tablespoons heavy cream
  • 3 tablespoons sugar

Cook's Note

Ricotta cream will keep, covered and refrigerated, for up to 1 day. Whisk by hand before using.

Directions

  1. Step 1

    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.

Source
Martha Stewart Living, January

advertisement

advertisement

Reviews (1)

  • 12 Dec, 2009

    What do you do with this cream?