New This Month

Ricotta Cream

Use this in our Floating Islands with Ricotta Cream and Poached Apricots.

  • Yield: Makes 1 1/4 cups

Source: Martha Stewart Living, January 2009


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


  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.


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

Reviews Add a comment

  • happymom2008
    12 DEC, 2009
    What do you do with this cream?