Ingredients:

  • 1 cup (245g) whole milk ricotta cheese, drained
  • 4 oz (113g) cream cheese, softened to room temperature
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) fresh lemon zest
  • 3 tbsp (42g) honey
  • 1/2 tsp (2g) vanilla extract
  • 1 pinch (1g) fine sea salt

Instructions:

  1. In a medium mixing bowl, combine the softened cream cheese and drained ricotta. Beat on medium-high speed for 2–3 minutes until the mixture looks smooth, velvety, and pale.
  2. Reduce the mixer speed to low. Gradually add the lemon zest, lemon juice, honey, vanilla, and salt. Mix for another 60 seconds until the ingredients are fully incorporated and the mixture holds a soft peak.
  3. Using a rubber spatula, fold the mixture one last time to remove any large air pockets. Transfer the cream to a chilled bowl and refrigerate for at least 30 minutes to firm up the structure.