Whipped Ricotta with Truffle Honey | Louie's Modern

Whipped Ricotta with Truffle Honey | Louie's Modern 


  • 2 cups whole-milk ricotta cheese
  • 2 ounces heavy cream
  • 6 whole almonds (grated)
  • 4 tablespoons truffle honey (recipe below)
  • 1 black truffle (shaved)
  • 6 slices of casareccia bread
  • 1 tsp black pepper


1. Blend ricotta, heavy cream. Transfer to bowl. Cover bowl and refrigerate until ricotta mixture is slightly set, about 30 mins. (Can be made 1 day ahead. Keep refrigerated. Stir before using.

2. To make truffle honey, Place honey in a double boiler with hot water in bottom. Shaved truffles into tiny pieces, then add to honey. Bring water to a boil, and bring honey to 185°F and keep at 185°F for 10 minutes. Remove from heat and let stand for 20 mins.

3. Divide ricotta mixture among 6 souffle cups. Top with grated almonds, truffle honey, shaved truffles and serve with toasted Casareccia.

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Culinary Director

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at www.mysuncoast.com