Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 6 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
6
- 2L full fat milk
- 1teaspoons table salt
- 2 lemons
- 1/2 cup cream
- 1/4 cup chilli oil
- 1 sprig rosemary
Nutrition per serving
1500kJ / 358Cal
1500 Kilojoules or 358 Calories
17% of daily energy intake*
Protein
12.5grams
Fat
26.0grams
Carbs
18.0grams
Sugars
16.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Whip up this tantalising starter to impress guests at your next dinner party. Serve the creamy ricotta, drizzled with rosemary and chilli oil, with herb whey flatbread for the ultimate flavour pairing.
Instruction tip
Prepping tip:Draining the ricotta overnight can result in a firmer texture. To create a softer “smooth” ricotta, stir cup of the drained whey back into the firm ricotta.
Method
Step 1 of 4
Place milk and salt in a large heavy-based saucepan. Stir over medium-high heat for 3 minutes or until milk comes to almost-boiling point (80°C on a thermometer).
Step 2 of 4
Finely grate lemon zest and reserve. Juice lemons until you have cup lemon juice. Stir juice into milk. Milk will curdle. Turn heat off. Stir in the cream. Cover with a tight-fitting lid. Stand for 15 minutes. (Do not stir as stirring will break up the curds.) Line a large fine sieve with muslin cloth and place over a large bowl. Ladle milk into sieve. Cool.
Step 3 of 4
Reserve whey (liquid that remains in the bowl after being drained from milk) for herb whey flatbread. Place sieve (with ricotta) over an empty bowl and refrigerate overnight.
Instruction tip
Use reserved whey in this herb whey flatbread recipe
Step 4 of 4
Spoon some of the ricotta onto a plate. Drizzle with oil and top with rosemary. Serve with flatbread.
Instruction tip
For firmer ricotta, see our prepping tip above.
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