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Whipped Ricotta

Prep Time:
5 mins

Chef notes

I love this recipe because it's rich, milky and indulgent, but also fast and easy to make. The honey and herbs add a hint of sweetness and a great freshness. Since this is a fully raw dish, it is important to find the highest quality ingredients and ones that you love. This recipe is perfect for elevated snacking.

Technique tip: Wait until the last minute to chopped your basil, as it will brown over a period of time.

Swap option: You can use any herbs you prefer. Mint, chervil and chives all work well with this dish.


Sour Honey
  • 1 cup local honey
  • 1 tablespoon white balsamic vinegar
Whipped Ricotta
  • 2 tablespoons chopped parsley
  • 2 cups whole-milk ricotta
  • 2 tablespoons olive oil
  • 2 tablespoons sour honey (recipe above)
  • 1/2 teaspoon smoked salt
  • 1/2 teaspoon cracked pepper
  • 2 tablespoons torn basil leaves
  • grilled naan, thinly sliced zucchini, radish, turnip, carrot and/or celery, to serve


For the sour honey:

In a bowl, whisk the honey and vinegar together until well-combined.

For the whipped ricotta:


In a food processor, blend ricotta on low for 2 minutes, then high for 2 minutes.


Transfer to a stand mixer with a whisk attachment and let it go for another 3 to 5 minutes until smooth, light and fluffy.


Transfer to a large plate or a bowl.


Plate with a generous glug of high-quality olive oil, a drizzle of sour honey, smoked salt and cracked pepper.


Finish with the torn basil.


Serve with grilled naan, toasty crostini and thinly sliced vegetables and pickles, if desired.