Fruit Platter With Whipped Ricotta Recipes

WHIPPED RICOTTA WITH HONEY AND SUMMER FRUIT

Steps:

• 1. Combine the ricotta,heavy cream and vanilla extract in a large bowl and whip using a whisk until light and fluffy,about 1 1/2 minutes (or place in a bowl and whip using a hand held mixer until light and fluffy)
• 2. Spread the ricotta on a platter and top with the fruit, drizzle with some honey and season with a sprinkling of freshly ground pepper. Garnish with fresh mint sprigs.

FRUIT PLATTER WITH WHIPPED RICOTTA

Steps:

• Poached Peaches: Combine peaches, sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover, and cook, gently stirring occasionally, until fruit is just tender, 5 to 10 minutes, depending on ripeness. Transfer peaches to a heatproof container with a slotted spoon; strain syrup over top. Let cool completely. Peaches in syrup can be refrigerated, covered, up to 1 week. (Makes about 2 cups.)
• Whipped Ricotta: Puree ricotta, vanilla, and maple syrup in a food processor or blender until creamy. Mixture can be refrigerated, covered, up to 5 days. (Makes 2 cups.)
• Fruit Platter: Arrange all fresh fruits on a platter. Serve with poached peaches, whipped ricotta, and digestive biscuits.