Today’s recipe is a simple and quick preparation that will allow you to obtain a Ricotta Cream that is delicate and super indulgent in just 5 minutes.
A typical Sicilian pastry preparation made with ricotta and sugar, the classic Ricotta Cream is also used to fill Sicilian cannoli or to prepare cassata.
It is a recipe as delicious as it is simple: it takes 5 minutes, requires no cooking, and the result is outstanding.
Also great to enjoy as an individual dessert served in a small glass with fresh fruit, it is the base for many fantastic desserts: perfect for filling cakes, cannoli, cream puffs, or for making sponge cake–based desserts.
By tradition, the ricotta used to make the Ricotta CREAM is strictly sheep’s milk ricotta, flavorful and tasty, but if you don’t have it you can substitute with fresh, high-quality cow’s milk ricotta: after all the ingredients in this recipe are only two.
Once you’ve prepared this ricotta cream it will become your secret weapon whenever you want to make something indulgent in little time; depending on your tastes you can flavor it with vanilla, orange blossom water, or, if not for children, with an aromatic liqueur.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
- Energy 210.08 (Kcal)
- Carbohydrates 24.11 (g) of which sugars 22.77 (g)
- Proteins 6.77 (g)
- Fat 10.15 (g) of which saturated 5.81 (g)of which unsaturated 2.21 (g)
- Fibers 0.00 (g)
- Sodium 58.02 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups sheep's milk ricotta (or cow's milk)
- 1/2 cup granulated sugar
- 1/3 cup dark chocolate chips (optional)
Tools
- Fine-mesh strainer
- Hand whisk
Steps
First of all, place the ricotta to drain in a strainer set over a bowl for at least 45 minutes (better 1 hour).
After the time has passed, discard the whey collected in the bowl and pass the ricotta through a sieve or press it with the back of a spoon. This will make it lighter and airier and remove any lumps. Add the sugar and blend the ingredients well using a hand whisk.
Stir until you see that the sugar has practically dissolved.
At this point the Ricotta Cream is ready; it’s up to you whether to add flavorings, chocolate chips, candied fruit, or a hint of liqueur.
PERFECT AS A LIGHT DESSERT, EVEN AT CHRISTMAS
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NOTES
Sheep’s milk ricotta has a strong flavor; for a milder taste you can use cow’s milk ricotta.
The secret to a perfect Ricotta Cream with a full texture that doesn’t tend to become watery lies in the resting time of the ricotta. Before using it, let it drain inside a strainer for at least 45 minutes so it loses the excess water. Please do not skip this step or you will compromise the result.
If you want a silkier ricotta cream, you can use powdered sugar instead of granulated sugar.
STORAGE
The ricotta cream keeps in the refrigerator in an airtight container for up to 2 days.
Alternatively, you can freeze it (see the FAQ below on how to defrost it before using).
F.A.Q.
What type of RICOTTA is used for desserts? Which ricotta is used for Sicilian cannoli?
Generally, sheep’s milk ricotta is used for desserts because it gives a more pronounced flavor to preparations: think of pastiera, Sicilian cannoli, or cassata. For those who prefer a more neutral and delicate taste, cow’s milk ricotta can be used.
Which RICOTTA is sweeter?
When choosing between cow’s milk ricotta and sheep’s milk ricotta it comes down to personal taste: if both are fresh they are both excellent. To help decide, cow’s milk ricotta is generally milder and “sweeter,” while sheep’s milk ricotta has a more pronounced, robust flavor.
How should ricotta cream be stored?
Ricotta cream should be kept in the refrigerator in an airtight container for a maximum of 2 days. Alternatively, you can store it in the freezer for up to 1 month.
How do you defrost ricotta cream?
To use frozen ricotta cream, simply remove it from the freezer and leave it in the refrigerator for about 6 hours. Once thawed it will be ready to use.
How do you make ricotta cream for Sicilian cannoli?
First of all, to prepare ricotta cream for filling Sicilian cannoli you must use sheep’s milk ricotta, perfectly drained. The quantities below are for about 500 g (≈ 2 cups) of ricotta: about 130 g (≈ 2/3 cup) granulated sugar (some prefer powdered sugar), and 60–70 g (≈ 1/3–1/2 cup) chocolate chips. Some versions call for flavoring the ricotta with orange blossom water and/or adding candied orange or citron peel.
