Fruit with Honey and Ricotta Whipped Cream
Here is Audrey with an easy oven-free dessert recipe:
Good Morning! Today I want to talk about a gem from my childhood… Fruit and Cream. Growing up we were not big dessert people, I am still not, sweets just don’t do it for me like salty, spicy, savory foods. That being said, nothing takes me back like fresh seasonal fruit, sweetened slightly, with cream. Now growing up I didn’t know that traditionally this dish was with heavy whipped cream, something much richer than what my mom gave me: cut fruit and skim milk. If it was a good day she would share some of her half and half saved only for her coffee for dessert.
Opening up my Space Girl Organics box this week I couldn’t think of anything else when I saw the plums and pluots. I wanted to dress up a little bit the version my mom served to me.
The obvious choice to make this simple dessert a little bit more dressy is whipped cream. Fresh, homemade, slightly sweet, wonderful whipped cream. I promise when you make this and serve it to anyone in these warm Florida summers they will never miss the hours you didn’t spend slaving over baked goods.
I have been playing around with whipped cream for a couple years now, flavoring it, what to put it on (everything) and I have landed on this Vanilla Ricotta whipped cream. It goes on your fruit just as well as it tops pumpkin pie at Thanksgiving. The ricotta makes it a little richer and more interesting, it hints just a little bit at a cannoli without hitting you over the head with it. You can use whatever fruit you like or have on hand. I did this with the plums, plouts, and this morning for breakfast: the mangos. It was all awesome. This recipe makes A LOT of whipped cream, but it last for about a week sealed up in the fridge. It will get you to eat all you servings of fruit a day.
Vanilla Ricotta Whipped Cream
2 cups heavy whipping cream (very cold)
2/3 cup part skim ricotta
1/4 to 1/2 cup granulated sugar (depending on how sweet you like it. Start with 1/4 and increase in small amounts)
1 ½ tablespoons good vanilla
1 tiny pinch salt
Put a large bowl, your whisks to the hand mixer and the heavy cream in the freezer for 15 minutes. This will help everything stay super cold and whip easily.
Combine whipping cream, sugar, salt, and vanilla. Whip on medium high speed until the mixture starts to thicken. Add ricotta and continue to whip. As it thickens, taste for sweetness and add more sugar if you like it sweeter. Finishing whipping to mostly stiff peaks. If you like less stiff whipped cream stop at soft peaks but this will become runnier when combined with your fruit.
Chop any fruit of your choice, top with a tiny drizzle of honey and a good heap of ricotta whipped cream; so simple, so homey, so delicious. Enjoy!