The Whipped Ricotta concept is fast becoming a staple in our rotation because it’s very fast to make on a busy day, it’s highly customizable with its flavour profile, and it’s delicious! For this version, we rummaged through our pantry and saw we still had a pack of peel/roasted chestnuts, so we figured we’d give those a try. The first thing we needed to do to make it work was grind up our chestnuts so they would fully incorporate themselves into the cheese in the end…then, we added our other ingredients and whipped in the stand mixer for a few minutes…and it was dinner time!
We served our ricotta over a sweet homemade rye flour toast (no caraway included in the bread), which complemented the flavours very well…and we made some Roasted Asparagus for the side. That said, this would also work well as an hors d’oeuvre if you prefer to whet your appetite before dinner.
As a bonus, we used our leftover ground chestnuts to make a chestnut caramel sauce to drizzle over roasted pears for dessert.
Time: 10 Minutes
Ingredients (2-3 Servings):
- 14-20 oz Ricotta Cheese
- 2 Tablespoons Milk
- 4-6 oz Roasted Peeled Chestnuts
- Kosher Salt to Taste
- Ingredients to dip…we used a homemade Rye Bread.
- First, prep your dipping ingredient. We sliced our bread thinly, spread some butter on it, and toasted it on a griddle.
- Put your roasted chestnuts in a blender or food processor to grind them up.
- Combine your ricotta, ground chestnuts, milk, honey, and salt into the bowl of your stand mixer (or a mixing bowl if you want to try by hand).
- Use the whisk attachment (or a whisk if doing by hand), and whip your ingredients together until they are combined, and the ricotta is fluffy.
- Plate, devour, and enjoy!