Ask A Chef: Whipped RicottaRecipe By: Robert Belcham
Chef Robert Belcham of Campagnolo Roma shares a whipped ricotta recipe.
Q: The whipped ricotta at Campagnolo Roma in Vancouver is pure heaven. Could you please get the recipe? I’d love to serve it at my next dinner party. — Cheryl, Delta, B.C.
A: The key to this dish is starting with homemade ricotta, which is as easy as boiling milk. Since there are so few ingredients, chef Robert Belcham suggests using the freshest milk you can find and the finest extra-virgin olive oil and sea salt.
- 8 cups whole milk
- 11⁄2 cups whipping cream(35%)
- 3⁄4 tsp fine sea salt
- 1⁄4 cup freshly squeezed lemon juice
- 400g ricotta (about 1 3⁄4 cups)
- 2⁄3 cups whole milk
- 1⁄2 cup extra-virgin olive oil, plus more for drizzling
- 2 tbsp freshly squeezed lemon juice
- Finely grated zest of 1 small lemon
- Fine sea salt and freshly cracked pepper, to taste
- Ciabatta, for serving
- To make ricotta, line colander with cheesecloth. Place in sink. Place milk, cream and salt in a large, heavy-bottomed, non-reactive pot over medium-high heat. Cook, stirring, until it reaches 195oF on a candy thermometer. Stir in lemon juice. Remove from heat. Let stand 5 minutes. Slowly pour into colander. Drain 20 minutes. Gather ends of cheesecloth and gently squeeze ricotta. Remove cheesecloth. Place ricotta in bowl, cover with plastic wrap and refrigerate up to 2 days.
- To make whipped ricotta, place ricotta, milk, oil, lemon juice and zest and salt in bowl of stand mixer fitted with paddle. Beat on high speed for 4 minutes. Transfer to serving bowl. Cover with plastic wrap and refrigerate until ready to serve, up to 3 days.
- When ready to serve, slice and toast ciabatta. Drizzle ricotta with a little olive oil and sprinkle with pepper.