LEMON RICOTTA WHIPPED FILLING or TOPPING

By Mary Gonzalez
@margoz

This is a filling that is light and not too sweet and can also be used as a topping. I will be using it to top a lemon dessert recipe. I made my own lemon curd too for the first time! You may have to tweak some of the ingredients to suit your taste and/or the consistency.
If you decide to store this( using an air-tight container), for more than a few days, I would suggest re-whipping it for a few minutes before using.
Hope you try this and enjoy!

Rating:

☆☆☆☆☆ 0 votes

Comments:

3 Comments

Serves:

Many ( depending on what this is used for)

Prep:

25 Min

Method:

No-Cook or Other

Ingredients

8 oz: ricotta cheese
1 1/4 c: powered sugar
1/2 c: lemon curd
12 oz: heavy whipping cream
1/4 c: coconut water
1 tsp: meringue powder
1 tsp: vanilla (pure) extract
1/4 tsp: lemon extract or fusion

How to Make LEMON RICOTTA WHIPPED FILLING or TOPPING

Step-by-Step

1In an electric mixer, whip ricotta cheese & powdered sugar until well blended (adding powdered sugar slowly, then increasing speed) about five minutes
2Slowly add remaining ingredients one at a time( Make whipping cream the last added ingredient) Blend at high speed until stiff peaks (approximately 5-7 minutes)
3Chill thoroughly until ready to use. Makes approximately 56 oz. or 7 cups

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