Whipped Ricotta with Lemon Zest and Berries
15min
0min
2
275
Chef's Note
For the creamiest texture, ensure your ricotta is well-drained and both cheeses are at room temperature before whipping. If you prefer a more pronounced lemon flavor, add an additional 1/2 teaspoon of zest to the mixture.
Tags
Ingredients
1 cup whole milk ricotta cheese
1/4 cup mascarpone cheese
1 medium lemon
1/2 teaspoon vanilla extract
1 tablespoon monk fruit sweetener
1/2 cup fresh strawberries
1/2 cup fresh blueberries
1/4 cup fresh raspberries
4 leaves fresh mint leaves
1 pinch sea salt
Instructions
- 1
Place 1 cup of ricotta cheese in a fine-mesh strainer lined with cheesecloth or paper towels. Set over a bowl and refrigerate for at least 30 minutes to drain excess moisture.
- 2
Transfer the drained ricotta to a food processor. Add 1/4 cup mascarpone cheese, 1 pinch of sea salt, and 1 tablespoon monk fruit sweetener.
- 3
Zest the lemon and add 1 teaspoon of zest to the food processor. Squeeze 1 tablespoon of fresh lemon juice from the lemon and add it along with 1/2 teaspoon vanilla extract.
- 4
Process the mixture for 1-2 minutes until smooth and creamy, scraping down the sides as needed.
- 5
Wash all berries and gently pat dry with paper towels. Slice the strawberries into thin pieces.
- 6
Divide the whipped ricotta mixture between two serving bowls or glasses, creating a smooth base.
- 7
Arrange the 1/2 cup strawberries, 1/2 cup blueberries, and 1/4 cup raspberries decoratively on top of the ricotta mixture.
- 8
Garnish with remaining lemon zest and 4 fresh mint leaves, torn or whole as preferred.
- 9
Serve immediately or refrigerate for up to 1 hour before serving.
Nutrition Information (per serving)
275
14g
15g
19g
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