What You Need to Know
Combining ricotta cheese with butter and an acid, such as lemon juice, to create a stable emulsion. The process involves slowly adding the butter to the ricotta while mixing, to create a smooth and creamy texture.
Crema di ricotta is a key component in Italian desserts, such as cannoli and cheesecake.
Steps
- 1.
Cannoli Siciliani (Sicily): Primary filling component
- 2.
Cassata (Palermo): Layered filling element
- 3.
Ricotta Cheesecake (Naples): Base cream texture
The Science
Primary Reaction
Emulsification