Ricotta Cream

Brenda Villagomez
For any cheese lover, this ricotta cream recipe is perfect for accompanying dishes with chicken or meat. Enjoy on cold days and pair with serrano chiles. You'll love it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 4 tablespoons butter, in cubes
  • 1/2 cups onion, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 1 cup requesón
  • 1 sprig fresh thyme
  • 1/2 cups table cream
  • 1 cup evaporated milk
  • 1 1/2 cups milk
  • 1 tablespoon cornstarch
  • 2 tablespoons butter, in cubes
  • salt
  • white pepper
  • serrano chile, sliced, for garnish
  • fresh thyme, for garnish
Preparation
15 mins
15 mins
Low
  • In a hot skillet, melt the butter and cook the onion with the garlic until it starts to shine. Add the ricotta and mix in, add the fresh thyme, and cook on low heat for 5 minutes. Remove from heat, take out the thyme from the mixture, and set aside.
  • Blend the above along with evaporated milk, cream, milk, and cornstarch until well combined.
  • In a hot pot, melt the butter, pour in the blended mixture, and season with salt and white pepper; cook for 8 minutes on low heat, stirring constantly to prevent sticking to the bottom.
  • Serve hot, garnish with sliced serrano chili and decorate with fresh thyme.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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