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Spuma di ricotta alle pesche sciroppate (Whipped Ricotta with Peaches in Syrup)

Total Time1 hour 30 minutes

Ingredients

For the whipped ricotta:

  • 100-125 g 1/4 lb ricotta cheese, well drained
  • 2-3 heaping Tbs powdered sugar or to taste
  • 2-3 Tbs mascarpone or Greek yogurt

For the candied peaches:

  • 250 ml/1 cup water
  • 200 g/1 cup sugar
  • 1 or 2 peaches peeled and cut into wedges

Toppings (optional):

  • Chopped almonds or walnuts
  • Pine nuts

Instructions

  • Make the whipped ricotta: Whisk the ricotta and sugar together in the bowl until soft and creamy. Add the mascarpone or Greek yogurt and whisk again briefly, just until smooth. Place the fridge for a good hour to set, or until you're ready to serve.
  • Make the candied peaches: Simmer the water and sugar together in a saucepan until the sugar has completely melted and the liquid has formed a syrup. Add the peach wedges and lower the heat to a minimum. Let the peaches steep for 5 minutes or so, then turn off the heat entirely. Let the peaches come to room temperature.
  • Assemble and serve: When you are ready to serve, place a few good dollops of the whipped ricotta in each serving bowl. Place some peach wedges on top, along with a spoonful of their syrup if you like. To serve, sprinkle with some chopped almonds or walnuts, or some pine nuts.