Rating: Unrated
0 Ratings
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Martha Stewart Living, January 2009

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Recipe Summary test

Yield:
Makes 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Variations

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

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Reviews (1)

Rating: Unrated
12/12/2009
What do you do with this cream?