Hot Honey Whipped Ricotta

Hot Honey Whipped Ricotta

Updated: December 9, 2025

Total Time: 10 minutes

Servings: 2–4 (adjust based on portion size)

Ingredients

• 1 (approximately 15-ounce / 425 g) container fresh ricotta cheese (drained if excess moisture is present, optional)

• 1 teaspoon flaky sea salt (e.g., Maldon), plus extra for garnish

• 2 tablespoons high-quality honey (raw or local varieties recommended for depth)

• 1 tablespoon Calabrian chile paste, harissa, chili crisp, or sambal oelek (adjust heat intensity to taste)

Preparation

Step 1: Prepare the Whipped Ricotta Base

• Prep the cheese: If using refrigerated ricotta, let it sit at room temperature for 15–20 minutes to soften slightly (speeds blending). For ultra-smooth results, drain ricotta in a colander lined with cheesecloth for 5–10 minutes to remove excess whey (this prevents a watery final texture).

• Blend: Add softened (or drained) ricotta and sea salt to a mini or regular food processor. Process on low speed for 1 minute, then medium speed for 1–2 minutes until the mixture is silky, airy, and whipped (consistency similar to light whipped cream). Scrape down the bowl halfway through blending to ensure even mixing.

Step 2: Assemble the Hot Honey Whipped Ricotta

• Prepare serving vessels: Use 2–4 small ramekins or shallow dessert bowls (1/4–1/2 cup capacity each).

• Layer the ricotta: Spoon half the whipped ricotta into each bowl, gently spreading into a thin, even layer with a spatula (preserve airiness by avoiding pressing).

• Dot with honey and spice: Distribute half the honey and half the chile paste as small dollops across the ricotta surface. For chile paste, use a spoon to spread dots evenly; for harissa or sambal, a slight swirl helps.

• Top with remaining ricotta: Add the second half of whipped ricotta on top, smoothing gently to create a uniform surface.

• Finish with swirls: Drizzle remaining honey over the top in a zigzag pattern. Use a toothpick or the back of a spoon to lightly swirl the surface, creating decorative lines that blend sweet and spicy layers without overmixing.

• Garnish: Sprinkle a tiny pinch of flaky sea salt on top for flavor contrast.

Step 3: Serve Immediately

The dish is best enjoyed fresh to maintain its light, creamy texture. Pair with toasted baguette, sliced apples/pears, or pretzels for optimal presentation and flavor balance.

User Reviews & Chef’s Tips

User Feedback

• "I made this for Thanksgiving with a NYT-inspired version (olive oil + pepper), but it was gone in seconds! Use a mini processor, not a hand mixer—game-changer for fluffiness."

• "Doubled the recipe immediately—I regretted not! Whipped ricotta is airy, sweet, spicy, and sublime. Served with baguettes; even picky eaters loved it."

• "Grainy texture? Try draining ricotta or swapping 50% for cream cheese. Hot honey is good, but Asian grocer’s Sweet Chile sauce adds deeper flavor."

• "Alternative: Mix honey + chili crisp into ricotta, add a dollop of Calabrian Chili Orange Spread in the center. Wow for visual and taste impact!"

• "Mixed mascarpone + ricotta to use up leftovers; harissa dots worked! Toasted baguette, apples, and pears = huge hit."

Negative Review

• "Tasted like a mix of cream, heat, and sweet—disappointing. Texture and flavor clashed for me."

Chef’s Recommendations

• Cheese blends: For creamier results, replace 50% of ricotta with cream cheese or add 1–2 tbsp mascarpone.

• Spice swaps: Asian grocers’ Sweet Chile sauce (e.g., Kikkoman) adds complex sweetness and heat; generic hot honey may lack depth.

• Accompaniments: Crispy pretzels, toasted baguette, or sliced persimmons elevate the dish with contrast.

Note: Adjust spice and sweet ratios to personal taste; serve within 30 minutes for peak texture.