Ricotta cream: a quick recipe that’s always perfect — a stable, firm cream that doesn’t run, yet silky and delicate. It’s prepared with very little sugar to let the quality of the main ingredient speak: a very good ricotta made by traditional methods, preferably sheep’s milk and made by the cheesemaker as in the old days in the big pot over a wood fire. What lovely memories — at my home it was a tradition to make ricotta every morning with good sheep’s milk, so when I have to choose I always prefer a good sheep’s milk ricotta from mountain pastures for a truly unique and unmatched flavor. The cream is therefore made with good sheep ricotta, but if you prefer a milder taste, high-quality cow’s milk ricotta works well too, sweetened with just a little sugar to highlight the good raw ingredient. It is flavored with natural vanilla, which meets the crunch of chocolate chips in a balanced and genuine mix. The ideal snack or a light end to a meal that doesn’t give up flavor — also excellent as a filling for countless sweets, including classic Sicilian desserts. Perfect for spoon desserts: indulgent, fresh, velvety and silky, it brightens every good homemade dessert, even without baking.