Source: Martha Stewart Living, January
- 12 ounces fresh ricotta (1 1/2 cups)
- 1/4 cup plus 2 tablespoons heavy cream
- 3 tablespoons sugar
- 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.
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