Saffron Ricotta

Ricotta allo Zafferano

Sheep's milk ricotta creamy, flavored with saffron and enriched with dessert wine, to be served in a glass.

4 servings

Easy

Sardinia

EasySardinia

Saffron ricotta is a sweet and creamy dish, perfect for those who want a simple dessert, made with just a few ingredients and without cooking. The dish's character comes from the combination of sheep's milk ricotta, with a soft consistency and full flavour, the aromatic, golden-coloured saffron threads, the sugar and the intense note of the passito wine. The processing must maintain the mixture Velvety and compact, enhancing its texture without making it runny. The editors place this recipe in Sardinia, as indicated in the information provided. Served in a cup, the cream has a simple yet distinctive appearance, with the saffron threads enhancing the aroma and warm hue of the dish.

Instructions

Voice reading

4 steps · natural Italian voice

Prepare the ricotta

Pour the sheep's milk ricotta in a large bowl and work it with a tablespoon until you obtain a smooth cream. Gently break up any lumps, without incorporating excess air: the final consistency should be soft, smooth, and firm enough to serve in a glass.

Combine saffron and sugar

Add the saffron threads and sugar to the ricotta. Mix thoroughly, distributing the threads throughout the cream; continue until the mixture It takes on a uniform color and there are no unseasoned areas. No cooking is necessary: this preparation relies exclusively on cold processing.

Add the passito

Pour in the passito wine a little at a time, incorporating it after each addition. Adjust the amount according to the consistency, keeping the cream soft but not liquid: when the mixture it appears velvety, uniform and easy to work with the spoon, stop adding and complete the mix.

Serve in a cup

Divide the saffron ricotta into bowls and serve immediately. Gently smooth the surface with the back of a spoon, leaving the golden color and saffron threads visible. The dish is complete when it holds its shape in the bowl and has a creamy, compact consistency.

Chef's Tips

The editors recommend mixing the saffron with the sugar before adding it to the ricotta, so that the threads are distributed more evenly and the flavor is clearly recognizable.