Whipped Lemon Ricotta with Snap Pea Salad



Whipped Lemon Ricotta with Snap Pea Salad

Servings 4


Homemade Fresh Ricotta:

  • Ingredients:
  • 4 cups whole milk
  • 2 cups heavy cream
  • ½ tablespoon coarse salt
  • 2 fresh lemons, juiced
  • Snap Pea Salad:
  • 2/3 cup fresh ricotta
  • 1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
  • ½ small garlic clove, finely grated
  • ¼ cup extra-virgin olive oil, plus extra for drizzling at the end
  • 1 cup finely chopped mixed chives, parsley, mint, and/or tarragon
  • kosher salt
  • black pepper
  • 8 ounces sugar snap peas
  • ½ cup pea shoots or other greens
  • extra fresh mint, for garnish (optional)
  • everything bagel seasoning, for garnish (optional)


  • Homemade Fresh Ricotta:
  • Line a strainer with 2 layers of cheese-cloth and place a strainer over a large bowl. Set aside (near sink) until ready to use.
  • Cut lemons in half and squeeze juice in a small bowl; strain pulp and seeds. Set next to the stove until ready to use.
  • Combine milk, cream, and salt in a 4- to 5-quart pot; heat mixture over medium-high heat, stirring frequently to prevent scorching until you have a gentle boil (190º - 195ºF.). Milk should be steamy with foam at the sides of the pan. Remove pan from the heat; pour in lemon juice. Softly stir, once or twice, and let the milk sit undisturbed for 10 minutes (this step is very important- the milk, cream and lemon juice need to coagulate).
  • Place strainer with bowl inside the sink and gently pour the mixture into the cheesecloth-lined strainer. Allow curds to drain 20-30 minutes, carefully twist the cheesecloth to remove excess liquid. The longer your mixture drains, the thicker the ricotta! Once you are done straining, transfer cheese to a container and discard the cheesecloth. Ricotta will keep fresh in the refrigerator up to 4-5 days.
  • Snap Pea Salad:
  • In a food processor, whip the ricotta, lemon zest, lemon juice, garlic and ¼ cup of olive oil until smooth. Spread ricotta mixture on a platter,add in 
the herbs of choice.
  • In a medium saucepan, bring water to a boil over high heat. Add peas, and cook just until bright green, about 1-2 minutes (leaving them crunchy). Immediately transfer peas to a bowl of ice water; let stand 5 minutes. Drain well. Slice open the peas and toss with pea shoots, fresh mint and lemon juice.
  • Top pea mixture over whipped ricotta and herbs. Garnish with extra fresh mint and bagel seasoning (if using) and drizzle with olive oil.
  • Enjoy!