Equipment
* optional
Ingredients
Whipped Ricotta
- 400 g whole milk ricotta cheese, drained of excess liquid
- 60 ml heavy cream, cold
- 40 g honey
- 5 ml vanilla extract
Berry Layer
- 200 g fresh strawberries, hulled and quartered
- 100 g fresh raspberries, whole
- 15 g granulated sugar
- 15 ml lemon juice, freshly squeezed
Garnish
- 30 g dark chocolate, block or bar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 321 kcal
- Protein
- 9 g
- Carbohydrates
- 31 g
- Fat
- 18 g
- Fiber
- 3 g
- Sugar
- 20 g
- Sodium
- 117 mg
- Saturated Fat
- 11 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 66 mg
- Potassium
- 401 mg
- Calcium
- 235 mg
- Iron
- 1.2 mg
- Magnesium
- 45 mg
- Phosphorus
- 199 mg
- Zinc
- 0.9 mg
- Vitamin A
- 183 mcg
- Vitamin C
- 38 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.36 mg
- Niacin
- 0.6 mg
- Folate
- 23 mcg
- Water
- 155 g
- Alcohol
- 0 g
- Caffeine
- 4 mg
Sources: USDA FoodData Central
Method
Combine the quartered strawberries, raspberries, granulated sugar, and lemon juice in a mixing bowl. Toss gently and let sit at room temperature for 30 minutes to draw out their natural juices.
In a food processor, combine the drained ricotta, cold heavy cream, honey, and vanilla extract. Blend until the mixture is completely smooth, airy, and holds soft peaks.
Spoon a layer of the macerated berry mixture, including a small amount of the syrupy juices, into the bottom of four serving glasses. Top with a generous dollop of the whipped ricotta.
Add a second layer of berries over the ricotta, followed by a final, smooth layer of whipped ricotta on top.
Using a microplane or grater, shave the dark chocolate generously over the top layer of ricotta. Serve immediately or chill briefly in the refrigerator before serving.
Chef's Notes
- Always use whole milk ricotta for this dessert. Part-skim ricotta lacks the fat content needed to achieve a luxurious, velvety texture when whipped.
- If your ricotta is visibly sitting in liquid in its container, strain it through a fine-mesh sieve or cheesecloth for at least an hour before whipping to prevent a watery dessert.
- You can substitute the honey with maple syrup or agave nectar, but honey acts as a mild emulsifier that helps stabilize the structure of the whipped ricotta.
- For the best chocolate shavings, ensure your dark chocolate block is slightly cool. If it gets too warm from your hands, it will smear rather than grate cleanly.
Storage
Refrigerator: 1 day — Best eaten fresh. Ricotta may weep and berries will release too much juice over time, softening the texture.
Troubleshooting
Ricotta mixture is grainy rather than smooth
Cause: The ricotta was very dry or was not blended long enough
Fix: Continue blending for another minute. If still grainy, drizzle in an extra 10 to 15 milliliters of heavy cream while processing.
Prevention: Ensure you blend the ricotta for at least 1 to 2 minutes, scraping down the sides of the processor bowl halfway through.
Whipped ricotta is too loose and runny
Cause: Ricotta contained too much whey or the mixture was over-mixed after adding cream
Fix: Chill the mixture in the refrigerator for 30 minutes to firm up before assembling the parfaits.
Prevention: Drain wet ricotta in a cheesecloth-lined sieve for 1 hour before starting.
Cultural Context
Whipped ricotta is a cornerstone technique in Italian culinary traditions, serving as the rich filling for classic cannoli and the base for rustic crostini. By transforming it into a standalone parfait paired with seasonal fruit, this recipe adapts a traditional staple into an elegant, minimalist dessert that celebrates the quality of fresh, raw ingredients.
