Lemon ricotta cream: the recipe for a fresh and fragrant spoon dessert

The lemon ricotta cream it’s a dessert without eggs e without cooking, a fragrant variant of Sicilian ricotta cream, traditionally used for the filling of cannoli and cassata. The delicate taste of ricotta joins the strong and citrusy one of lemon juice and zestgiving life to a perfect cream to be served fresh spoon dessert which to use as stuffing for cakes, pies, cannoli and cream puffs.

To the two main ingredients we have added the fresh creamwhich makes the dessert even richer and creamy, but if you prefer you can omit it or replace it with some yogurt.

The preparation is really easy and quick: just whip the ricotta with the cream and lemon zest for a few minutes, then add the icing sugar combined with the lemon juice and mix until you get a thick cream to be served in single-portion glasses or use in your favorite recipes. Here are the steps to make it happen.

How to prepare lemon ricotta cream

Whip the fresh cream with the ricotta and the zest of a lemon 1.

In a separate bowl, mix the icing sugar with the juice of both lemons 2.

Pour the powdered sugar mixture into the cream a little at a time and mix until you get a thick cream 3.

Fill the glasses with the cream and decorate with the zest of the second lemon and a few mint leaves: the lemon ricotta cream is ready to be served 4.

storage

You can keep the lemon ricotta cream in the refrigerator for 2 days.