Whipped Ricotta with Honey Croissants
Whipped ricotta with honey is an irresistible flavour combination. Creamy vanilla ricotta layered on a toasted croissant, drizzled with bubbling burnt honey caramel and brightened with lavender and thyme. This is minimal effort decadence.
Whipped Ricotta with Honey Croissants
Whipped Ricotta with Honey Croissants
Whipped Ricotta with Honey Croissants
Every time I think about whipped ricotta with honey I get excited. It’s just so tasty and a really simple way to level up your breakfast or brunch game. No need to wait for a special occasion, a slow, no-plans weekend at home is all the occasion you need.
I love creating little plates with big flavours, especially whipped cheese recipes like my whipped ricotta and roasted strawberries, whipped feta with roasted tomatoes or my Jammy eggs on toast with whipped feta because they’re so quick and easy to make! In this recipe I'm showing you how to make the perfect creamy whipped ricotta, and how to caramelise honey for a whole new flavour dimension to the croissants.
You may be used to seeing whipped ricotta recipes in dip form served in a bowl, and you can totally use this recipe to make a dip as well (just skip the piping part). But it’s also great for piping onto breads and croissants for a little fancier presentation.
Why this recipe is awesome
- It’s simple and easy, using store bought croissants
- Only a few ingredients
- Make it sweet or savoury
- Also make as a creamy ricotta dip version (a perfect crowd pleaser for a dinner party).
How to make whipped ricotta
Have you ever made whipped ricotta before? It's surprisingly easy and really versatile when adding to other flavours. Creamy whipped ricotta is a deliciously light and morish topping. For this recipe I use whole milk ricotta, and add cream cheese for a little more structure and vanilla for a sweet accent.
Note: You don't have to use cream cheese if you prefer straight ricotta.
<u>To whip ricotta with a food processor or blender:</u>
- You want whole milk ricotta, this will whip better. It’s also good to have the cream cheese closer to room temperature if your food processor isn’t super powerful.
- Add the ricotta, cream cheese and vanilla paste into a food processor or nutri bullet and pulse for 30 seconds to a minute until light and fluffy.
- Place whipped ricotta into a pipping bag.
<u>To whip ricotta without a food processor or blender:</u>
- You want to make sure the cream cheese is softened at room temperature.
- Add the ricotta, cream cheese and vanilla paste to a mixing bowl. Using hand mixer/electric whisk, mix the cheeses together to make a smooth paste.
- Or if you’re feeling like an arm workout, take your trusty whisk and combine until smooth.
Ways to serve whipped ricotta & flavour variations
You can take it in the sweet like this recipe here with vanilla and honey, or a savory direction using a base of whole milk ricotta cheese, add extra virgin olive oil, black pepper, lemon zest and salt, fresh thyme, mint and dill, serve with pita chips, crostini or fresh veggies (Yum).
How to make a burnt honey caramel
In the world of caramel, burnt honey caramel is one of the easiest to make. My version doesn't use cream, but you can add it in.
- Simply add the honey and butter to a small pot and let it bubble for a couple of minutes to darken in colour, and there you have it!
- Take care not to cook it too long, it will turn to candy when it cools!
- Also don’t be tempted to touch it with your hands (or lick the spoon!) just after cooking, it will be molten. But it cools pretty quickly once added to the croissant.
If you love a good croissant recipe, this Cheesecake Croissant with Berries and Pistachio recipe ticks all the delicious boxes.
More delicious things on toast (or croissants if you like)
That’s ok, it won’t be offended if you leave it off.
If you don’t have a piping bag, spread the whipped ricotta on with a knife.
Store any leftover whipped ricotta in an air tight container and use within 2-3 days.
Ingredients and substitutions
How to make it - step by step!
Combine ricotta, cream cheese and vanilla paste into a food processor or nutri bullet and pulse for 30 seconds to a minute until light and fluffy. You could also use egg beaters or your whisk and a bit of arm muscle (but you may need the cream cheese to be at room temperature for this). Place whipped ricotta in a piping bag.
Gently toast the cut side of the croissant under a grill or broiler, let it cool slightly.
Place onto serving plates, then pipe the ricotta onto the croissant halves in an extremely satisfying side to side pattern.
Heat butter in a small pot over a stove until melted and bubbling, let it darken in colour slightly then add in the honey, let it begin to bubble, then drizzle over bubbling honey (be careful it will be hot!) onto the ricotta.
Scatter over lavender and thyme. Let honey cool for a minute or two, eat and enjoy.
Combine ricotta, cream cheese and vanilla paste into a food processor or nutri bullet and pulse for 30 seconds to a minute until light and fluffy. You could also use egg beaters or your whisk and a bit of arm muscle (but you may need the cream cheese to be at room temperature for this). Place whipped ricotta in a piping bag.
Gently toast the cut side of the croissant under a grill or broiler, let it cool slightly.
Place onto serving plates, then pipe the ricotta onto the croissant halves in an extremely satisfying side to side pattern.
Heat butter in a small pot over a stove until melted and bubbling, let it darken in colour slightly then add in the honey, let it begin to bubble, then drizzle over bubbling honey (be careful it will be hot!) onto the ricotta.
Scatter over lavender and thyme. Let honey cool for a minute or two, eat and enjoy.
Watch the how to video
Watch the how to video
Whipped Ricotta with Honey Croissants
- 1 croissant, sliced in half to create two open sandwiches
- 100g cream cheese
- 150g ricotta
- 1 tsp vanilla bean paste or extract
- ½ cup honey
- 50g butter
- A couple of lavender flowers
- A couple of sprigs of thyme leaves
- Combine ricotta, cream cheese and vanilla paste into a food processor and or nutri bullet and pulse for 30 seconds to a minute until light and fluffy. Place whipped ricotta in a piping bag
- Gently toast the cut side of the croissant under a grill or broiler, let it cool slightly
- Pipe the ricotta onto the croissant halves and place onto serving plates
- Heat butter in a small pot over a stove until melted and bubbling, let it darken in colour slightly then add in the honey, let it begin to bubble, then drizzle over bubbling honey (be careful it will be hot!) onto the ricotta, and then scatter over lavender and thyme.
- Let honey cool for a minute or two, eat and enjoy.