Best 4 Fruit Platter With Whipped Ricotta Recipes

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Indulge in a delightful culinary journey as we embark on a quest to discover the perfect recipe for a fruit platter adorned with velvety whipped ricotta. Picture an exquisite symphony of vibrant colors and flavors, where plump and juicy fruits dance harmoniously with the creamy embrace of homemade whipped ricotta. This dish, both visually stunning and tantalizingly delicious, will be a showstopper at any gathering, leaving your taste buds longing for more.

Check out the recipes below so you can choose the best recipe for yourself!

FRUIT PLATTER WITH WHIPPED RICOTTA



Fruit Platter with Whipped Ricotta image

You can use any assortment of farmers' market and tropical fruits for this impressive brunch spread. Bonus: you can make all the accompaniments in advance: juicy poached peaches, creamy ricotta flavored with vanilla and maple syrup, and subtly sweet digestive biscuits.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Yield Serves 8 to 10

Number Of Ingredients 14

4 ripe but firm peaches or nectarines (about 1 pound), quartered and peeled
3 tablespoons sugar
2 tablespoons fresh lemon juice
1 pint part-skim ricotta
1/2 teaspoon pure vanilla extract
1 tablespoon pure maple syrup
1/2 honeydew melon, halved and cut into thick slices
1/2 pineapple, halved, cored, and cut into thick slices
1/2 baby watermelon, cut into thick slices
1 bunch green or muscat grapes
3 kiwifruits, peeled and sliced
8 fresh figs, halved
2 cups mixed berries, such as blackberries, raspberries, and blueberries
Digestive Biscuits, for serving

Steps:

  • Poached Peaches: Combine peaches, sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover, and cook, gently stirring occasionally, until fruit is just tender, 5 to 10 minutes, depending on ripeness. Transfer peaches to a heatproof container with a slotted spoon; strain syrup over top. Let cool completely. Peaches in syrup can be refrigerated, covered, up to 1 week. (Makes about 2 cups.)
  • Whipped Ricotta: Puree ricotta, vanilla, and maple syrup in a food processor or blender until creamy. Mixture can be refrigerated, covered, up to 5 days. (Makes 2 cups.)
  • Fruit Platter: Arrange all fresh fruits on a platter. Serve with poached peaches, whipped ricotta, and digestive biscuits.

FRESH BERRIES & SWEET RICOTTA



Fresh Berries & Sweet Ricotta image

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 17

Homemade Ricotta (recipe follows)
2 tablespoons sugar
2 tablespoons liquid honey
1 1/2 teaspoons pure vanilla extract
2 cups fresh strawberries, hulled and halved or sliced, depending on size (see Cook's Note)
2 (6-ounce) packages fresh raspberries
2 (6-ounce) packages fresh blueberries
Fresh Raspberry Sauce (recipe follows)
Grated lemon zest, for serving
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
1 (6-ounce) package fresh raspberries
1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree (see Cook's Note)
1 tablespoon framboise liqueur

Steps:

  • Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
  • When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
  • Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
  • Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
  • The ricotta will keep, refrigerated, for 4 to 5 days.
  • Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

SWEET RICOTTA TOPPING



Sweet Ricotta Topping image

yet to try Kitchen Tips: E-Z Fruit Shortcakes Prepare as directed. Spoon over pound cake slices and assorted fresh berries. Garnish with small dollops of additional thawed COOL WHIP Whipped Topping and fresh mint sprigs just before serving.

Provided by Michelle_My_Belle

Categories     Dessert

Time 1h10m

Yield 28 serving(s)

Number Of Ingredients 5

1 (15 ounce) container ricotta cheese
2/3 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla
2 cups Cool Whip Topping, thawed

Steps:

  • PLACE ricotta, sugar, lemon juice and vanilla in food processor container; cover. Process until smooth. Spoon into medium bowl.
  • ADD whipped topping; stir with wire whisk until well blended. Cover.
  • REFRIGERATE at least 1 hour before serving.

WHIPPED RICOTTA WITH HONEY AND SUMMER FRUIT



Whipped Ricotta with Honey and Summer Fruit image

This recipe is delightful any time, but especially so on a warm summer evening.

Provided by Shelby Tarkany

Categories     Italian Recipes

Time 20m

Yield 6

Number Of Ingredients 9

¾ pound fresh ricotta cheese
¼ cup heavy whipping cream
1 teaspoon vanilla extract
1 pint fresh figs, halved
1 pint fresh strawberries, halved
3 plums, pitted and sliced into eighths
½ cup honey
freshly cracked black pepper to taste
3 sprigs fresh mint, or more to taste

Steps:

  • Beat ricotta cheese, cream, and vanilla extract together in a bowl with an electric mixer until light and fluffy.
  • Spread ricotta mixture onto a platter; top with figs, strawberries, and plum slices. Drizzle honey over the fruit and sprinkle black pepper over the top. Garnish with mint sprigs.

Nutrition Facts : Calories 276.3 calories, Carbohydrate 45.6 g, Cholesterol 31.2 mg, Fat 8.6 g, Fiber 3.3 g, Protein 7.9 g, SaturatedFat 5.1 g, Sodium 77.1 mg, Sugar 38.6 g

Tips:

  • Choose ripe, seasonal fruit. This will ensure the best flavor and texture.
  • Wash the fruit thoroughly before slicing. This will remove any dirt or bacteria.
  • Use a variety of colors and textures of fruit. This will make your platter more visually appealing.
  • Arrange the fruit in a creative way. You can use a platter, a bowl, or even a skewer.
  • Garnish the platter with mint leaves or flowers. This will add a touch of elegance.
  • Serve the platter with whipped ricotta cheese. This will add a creamy, tangy flavor to the fruit.

Conclusion:

A fruit platter with whipped ricotta cheese is a delicious and easy-to-make appetizer or dessert. It's perfect for parties or potlucks, and it's also a great way to get your kids to eat more fruit. With a few simple tips, you can create a fruit platter that is both visually appealing and delicious.

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