This lemon ricotta cream is an easy dessert recipe perfect for summer. It’s rich without being too heavy and has a creamy, smooth texture. The lemon makes it refreshing and in each bite, you get a sweet, yet tangy flavor.
To make it, you only need ricotta, whipping cream, sugar, and lemons. You simply whip the ricotta and whipping cream, then mix in the lemon juice and sugar. It’s that easy! Serve with a few biscuits on the side, or use as a topping on pancakes, waffles, shortcakes, or even as a filling for cake—the possibilities are endless.
Once you see how easy it is to make (and how tasty it is), you’ll want to make it again and again.
Ricotta – use store-bought ricotta or make your own.
Cream – use full-fat cream for the creamiest results.
Lemons – use fresh lemons.
Sugar – use powdered sugar, not granulated.
Mint leaves – this is for decoration only and can be omitted.
This dessert is so quick and easy to make. Using an electrical mixer, whip the ricotta, fresh cream, and lemon zest in a large mixing bowl.
In another smaller bowl, mix together the powdered sugar and lemon juice. Gradually add the powdered sugar mixture into the cream mixture bowl, then mix until the cream is thick and smooth.
To serve, transfer the mixture into the glasses and decorate with a mint leaf.
Don’t be tempted to use bottled lemon juice for this recipe, as the flavor will be off. Use the freshest lemons you can find.
Substitute orange juice and zest for the lemon juice and zest for an Orange Ricotta Whipped Cream.
If you prefer, you can leave out the lemon, and add vanilla essence instead.
Make an espresso ricotta cream by using espresso instead of lemon juice.
There are many delicious ways to enjoy lemon ricotta cream. Here are a few ideas to get you started:
Serve the lemon ricotta cream as a dessert with a few cookies on the side.
Use as a filling for vanilla cake.
Serve with pancakes for breakfast.
Serve with blueberries and syrup over waffles.
Store the lemon cream in an airtight container, in the fridge, for up to 3-4 days. The Lemon Ricotta Cream can be chilled in the fridge until you’re ready to serve it. Whip it again before serving.
In a bowl add the ricotta, fresh cream, and lemon zest. Mix everything with the mixer.
In a separate small bowl mix the icing sugar and lemon juice. Gradually add the powdered sugar mixture into the cream mixture bowl.
Mix everything until are thick and creamy.
Transfer the mixture into the glasses. Decorate with lemon zest and mint leaf and serve.