The gluten-free ricotta cream is a very delicate cream; it is the classic cream typical of the Sicilian tradition, appreciated throughout Italy for filling cannoli and cassata cakes. It is a recipe as good as it is simple; it only takes 5 minutes to prepare and serve. It can be the base for many desserts. Excellent dessert to enjoy as it is by the spoon, accompanied by chocolate, fruit, or sauces. Mine is the classic version with chocolate chips… Children will love it too.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz sheep ricotta (Cow ricotta can be used if sheep ricotta is unavailable)
- 1 1/4 cups powdered sugar
- 3/4 cups dark chocolate chips
- to taste lemon zest (Optional)
Tools
- 1 Bowl
- 1 Whisk
- 1 Piping bag
Preparation of Gluten-Free Ricotta Cream
Let’s see how to prepare the ricotta cream.
First of all, you need to drain the ricotta well; otherwise, it will be too runny. The best way is to put it in a cloth and squeeze. At this point, place the ricotta in a bowl, add the powdered sugar, the zest of half a lemon (optional), and mix with a whisk. If a hand whisk is not enough, you can also use an electric whisk or a stand mixer; you should achieve a velvety and creamy consistency. If you consume the ricotta cream immediately, prepare your glasses and garnish with dark chocolate chips, otherwise store in the refrigerator before serving to keep it fresh.
Notes
I recommend consuming it cold. If there is leftover ricotta cream, store it in the refrigerator for a maximum of a couple of days, covering with plastic wrap. You can also add some crushed pistachios or hazelnuts, or some cookies.
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