The Lello Kitchen
Whipped Ricotta with Rose Petal Confit
Cool ricotta, peppery olive oil and a jewel of rose confit: a five-minute first course that looks far more considered than it is difficult.
- Prep
- 10 minutes
- Cook
- —
- Serves
- 4 servings
- Difficulty
- Easy
At the Lello table
The point is contrast: cool and creamy ricotta, grassy olive oil, bright lemon and just enough floral sweetness to make the dish feel unexpected rather than dessert-like.
Method
- Whip the ricotta, one tablespoon of the olive oil, lemon zest and salt in a food processor for about 45 seconds, or vigorously by hand until smooth and airy.
- Spoon onto a shallow serving plate and make broad swirls with the back of a spoon.
- Drizzle with the remaining olive oil. Dot the rose confit across the surface rather than stirring it in.
- Serve at once with warm toast.
Cook’s notes
- The confit should remain visible in small pockets so each bite can be adjusted at the table.
- A very salty ricotta may need no additional salt.
Substitutions
- Fresh goat cheese can replace part of the ricotta, but the result will be tangier and denser.
- Lavender honey can replace the rose confit, but the dish becomes rounder and less fruit-floral.
To serve
Excellent at aperitivo, brunch, or as the first plate of a simple dinner.
Storage & make-ahead
The whipped ricotta can be prepared up to 6 hours ahead and refrigerated. Add oil and confit just before serving.
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