Whipped Ricotta Cream
An ultra-light, aerated ricotta cream inspired by Leah Scurto. Used for clean white post-bake dollops, piping rosettes, or as a delicate pizza foundation.
Ingredients
- Whole Milk Ricotta (Strained)240g
- Heavy Cream30ml (2 tbsp)
- Fine Sea Salt1.5g (1/4 tsp)
- Fresh Ground Black Pepper0.5g (1/8 tsp)
- Fresh Lemon Zest (Optional)1.0g (approx. 1/2 tsp)
Preparation
- Place 240g strained whole milk ricotta and 30ml heavy cream into a food processor.
- Process on high for approximately 60 seconds until the mixture is smooth and aerated.
- Fold in 1.5g fine sea salt, 0.5g black pepper, and 1.0g lemon zest gently by hand to keep the color bright white.
- Transfer to a piping bag or container and refrigerate until service.