Whipped Ricotta With Quick Blueberry Compote

This is a quick and fresh summery dessert: ricotta whipped with cream and sugar until fluffy, paired with a seasonal fruit compote. Photo by Giulia Scarpaleggia

Whipped Ricotta With Quick Blueberry Compote

This is a quick and fresh summery dessert, ideal for closing a dinner with friends. 

The ricotta is whipped with some cream and sugar until smooth and fluffy; you can also add vanilla, cinnamon, lemon zest, or your favorite spice.

Serve it with a quick blueberry compote, made from fresh blueberries cooked down with some water and sugar into a syrupy sauce. Add a bay leaf for an interesting herbal flavor, or cinnamon and star anise for a hint of spice.

Serves 4

For the whipped ricotta

• 1 cup ricotta
• 1/2 cup heavy cream
• 1 tablespoon sugar
• 1/4 teaspoon vanilla extract

For the blueberry compote

• 2 cups blueberries
• 2 tablespoons cane sugar
• 2 tablespoons water
• 1 bay leaf

Whip the ricotta with the cream, sugar, and vanilla extract until smooth. Set aside in the fridge.

Prepare the blueberry compote. Collect the blueberries in a small saucepan and add the sugar, water, and bay leaf. Cook over the lowest heat for 5–7 minutes, stirring occasionally, until the blueberries start to collapse into a syrupy compote. Remove from the heat and set aside to cool.

To serve, you can either arrange dollops of whipped ricotta on a plate and spoon the blueberry compote on top, or spoon the ricotta into individual cups and top them with the compote.