📝 About This Recipe
This elegant dish celebrates the rustic simplicity of Italian dairy, transformed into a cloud-like spread that dances between savory and sweet. By aerating high-quality whole milk ricotta and infusing it with the bright, aromatic oils of fresh Primofiore lemons, we create a versatile masterpiece that serves as a sophisticated appetizer or a light breakfast. It is a testament to the philosophy that when ingredients are minimal, their quality must be extraordinary.
🥗 Ingredients
The Dairy Base
- 16 ounces Whole Milk Ricotta Cheese (high-quality, drained of excess whey)
- 2 tablespoons Heavy Cream (cold, to help achieve a silky texture)
Citrus & Aromatics
- 2 pieces Meyer Lemons (zested finely; reserve half for garnish)
- 1 teaspoon Fresh Lemon Juice (freshly squeezed)
- 1 teaspoon Fresh Thyme Leaves (stripped from the stem and bruised)
Seasoning & Sweetener
- 3 tablespoons Wildflower Honey (raw and local if possible)
- 1/2 teaspoon Maldon Sea Salt (flaky texture is essential)
- 1/4 teaspoon White Peppercorns (freshly cracked for a subtle heat)
Finishing Touches
- 2 tablespoons Extra Virgin Olive Oil (fruity, cold-pressed Italian oil)
- 2 tablespoons Toasted Pine Nuts (golden brown and fragrant)
- 1 pinch Edible Micro-flowers or Mint (for a professional visual pop)
👨🍳 Instructions
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1
Begin by draining your ricotta. Place the cheese in a fine-mesh sieve lined with cheesecloth over a bowl for at least 30 minutes in the fridge to remove excess moisture for a thicker result.
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2
Place the drained ricotta into the bowl of a food processor or a high-speed blender.
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3
Add the two tablespoons of heavy cream. This acts as an emulsifier to ensure the ricotta becomes perfectly smooth rather than grainy.
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4
Pulse the mixture 5-6 times to break up the curds, then process on high for 60 seconds until the texture resembles a thick, glossy mousse.
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5
Using a microplane, zest the lemons directly into the processor bowl to capture the volatile oils that spray out during zesting.
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6
Add the lemon juice, a pinch of Maldon salt, and the freshly cracked white pepper.
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7
Pulse 2-3 more times just to incorporate the aromatics without over-processing the lemon zest.
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8
Transfer the whipped ricotta into a shallow serving bowl, using the back of a spoon to create deep decorative swirls and 'wells' on the surface.
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9
Drizzle the wildflower honey generously over the top, allowing it to pool in the wells you created.
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10
Follow with a slow pour of the extra virgin olive oil for a rich, savory contrast.
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11
Sprinkle the toasted pine nuts and fresh thyme leaves evenly across the dish.
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12
Finish with a final flourish of lemon zest and a generous pinch of flaky sea salt to make the flavors pop.
💡 Chef's Tips
Always use full-fat ricotta; low-fat versions contain stabilizers that prevent that signature silky mouthfeel. If you don't have a food processor, use a vigorous whisking motion by hand for 5 minutes for a more rustic but still airy texture. Toast your pine nuts in a dry pan over medium heat for 3 minutes, tossing constantly, to unlock their buttery flavor. Avoid zesting the white pith of the lemon, as it introduces a bitter note that overpowers the delicate cheese. If making ahead, whip the cheese but wait to add the honey and oil until the moment of serving to prevent weeping.
🍽️ Serving Suggestions
Serve with warm, grilled ciabatta slices rubbed with a clove of raw garlic. Pair with a crisp, chilled Glass of Vermentino or a dry Prosecco to cut through the creaminess. Accompany with fresh mission figs or sliced stone fruits like peaches for a summer variation. Works beautifully as a side to a platter of salty Prosciutto di Parma and Marcona almonds. For a breakfast twist, serve alongside toasted brioche and a hot espresso.