Ricotta with Rosemary & Chilli Oil
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.
Ingredients
- 2L full fat milk
- 1 tsp table salt
- 2 lemons
- 1/2 cup cream
- 1/4 cup chilli oil
- 1 sprig rosemary
Method
- 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).
- 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.
- 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.
- Spoon some of the ricotta onto a plate. Drizzle with oil and top with rosemary. Serve with flatbread.
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.
