Whipped Ricotta with Honey
Now that summer is here, and seeing as I’m off to Nantucket tomorrow, here’s a sneak preview of one of my most favorite recipes. It’s one of my most favorite dessert dishes ever, and everyone who tastes it goes nuts for it. This isn’t my recipe, it comes from Bon Appetit, but this is probably at the top of my must-makes when people come for supper.
If you want to purchase my cookbook, it is only available for 27 more days here: bit.ly/janegreencookbook
Whipped Ricotta with Honey (serves 6)
We were on Nantucket, and meeting new friends of ours that had turned out to be old friends of Beloved’s parents, that he hadn’t seen since, well, birth. We were stuck with what to bring as a gift. Blue hydrangeas on an island that has an abundance of them seemed a bit…unnecessary, and we knew they would have plenty of wine, so we settled on dessert, a whipped ricotta with berries.Our friends were renting a house for the Summer that was listed for sale. It had been finished about five minutes before they moved in, and had more bells and whistles than anything I’d ever seen.They gave us the grand tour of this giant mansion, saving the best until last – a huge movie theatre complete with wall-to-wall dioramas of a busy main street, beautifully backlit, a steam room big enough for the Yankees and their friends, and a dedicated massage room.
It was ridiculous, and fantastic, the quintessential fantasy house, a millionaire’s playground, and after we got the tour we trooped upstairs for dinner, ending with this yummy dessert, that needs nothing other than a big bowl, a spoon, and willing fingers for clean-up when no-one is looking.
Ingredients:
2 cups whole milk Ricotta cheese
4oz cream cheese, softened at room temp
2 Tablespoons stevia
3 Tablespoons honey
1 teaspoon vanilla extract
Method:
Blend everything in processor until very smooth (about 5 minutes).
Refrigerate until slightly set – around 2 hours.
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