Nickel Allergy Friendly Vanilla White Peach Cream Cups
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Learn more →Ingredients
4 servings
For the vanilla cream
- ¾ cup fresh ricotta cheese
- ¾ cup heavy cream, cold
- 2 tbsp maple syrup
Chef's tipUse the same amount; honey is a little thicker and slightly sweeter. - 1 tsp vanilla bean paste
- ⅛ tsp fine sea salt
For the cups
- 4 medium white peaches, pitted and sliced
- 1 tsp maple syrupChef's tipUse the same amount; honey is a little thicker and slightly sweeter.
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a large mixing bowl, beat the cold heavy cream with a hand mixer on medium-high speed until soft peaks form, about 2–3 minutes — the cream should hold a gentle curve when the beaters are lifted but not look stiff or grainy.
- 2
Add the fresh ricotta, 2 tbsp maple syrup, vanilla bean paste, and sea salt to the whipped cream. Beat on low speed until just combined and smooth, about 30 seconds. Do not overmix — the cream should be light and hold its shape.
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